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.
1 large cauliflower, broken into florets and leaves reserved
200ml (3/4 cup) milk
extra virgin olive oil, for frying
5 garlic cloves, germ discarded (see note below) and sliced
50g (5 tbsp) drained capers
1 tsp cumin seeds
1/2 tsp sweet pimentón (sweet smoked paprika)
50ml (3 1/2 tbsp) sherry or other white vinegar
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.
* * *
Recipes excerpted with permission from Spanish Made Simple by Omar Allibhoy, published by Quadrille May 2017.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.