This takes just 15 minutes to make, and I cook it very often at home because it’s simple, light and healthy and it’s full of flavour. This is a Spanish version of a Chinese stir-fry.
Spanish Made Simple
by Omar Allibhoy
Place the cauliflower florets in a large pan, cover them with water and then add a pinch of salt and the milk (this will make the cauliflower whiter and prevent odours). Cook over a high heat until al dente, about 8 minutes in total (from the time you put the cauliflower in the pan), drain and refresh under cold running water. Set aside.
Pour a good drizzle of oil into a cold frying pan, add the reserved cauliflower leaves, sliced garlic, capers and cumin seeds and then turn the heat to high. When the garlic turns golden, add the pimentón and then the sherry vinegar. Reduce the liquid for 30 seconds and then toss the cauliflower into the pan. Make sure the ingredients are well mixed and serve.
I always like to remove the germ from inside the garlic clove to make the flavour less aggressive. In young cloves it is soft and tender but as it grows older it turns bitter. Slice the clove in half and pry out the central germ with a small knife or your fingernail.
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Recipes excerpted with permission from Spanish Made Simple by Omar Allibhoy, published by Quadrille May 2017.