Cauliflowerinhotvinegarcolifloralajoarriero Recipes

CAULIFLOWER AL AJOARRIERO - SPANISH

Steps:

• Wash and break the cauliflower into small florets and simmer in salted boiling water until just tender. Meanwhile, pound four of the garlic cloves, the parsley, and salt in a mortar. Stir in the olive oil and three tablespoonfuls of the cauliflower's cooking wateron.
• Separately, sauté the final sliced clove of garlic in a little olive oil in a heavy-based frying pan. Turn the heat down to low, add the pimentón and a little wine vinegar, and stir in the mortar's contents. Bring everything briefly to a boil.
• Drain the cooked cauliflower well in a colander, transfer to a heated serving dish, and pour the contents of the frying pan over the top.

CAULIFLOWER IN HOT VINEGAR/COLIFLORAL AJO ARRIERO

Steps:

• Wash the cauliflower and cut into florets.
• Simmer the cauliflower in plenty of boiling water for 10 minutes until nearly tender.
• Drain the cauliflower and keep 2 tbsp of the cooking liquid.
• Heat the olive oil in a small saucepan
• Fry the garlic cloves until lightly brown.
• Discard the garlic.
• Remove the saucepan from the heat and stir in paprika , wine vinegar and cooking liquid.
• Place the cauliflower in a casserole.
• Pour the sauce over the cauliflower.
• Cover and simmer over very low heat for 5-10 minutes.