INTRODUCTION

This is the way I usually eat cauliflower. It’s not my preferred vegetable, but I sometimes try to eat it because this recipe  it’s very healthy, easy and cheap. In Spain, Ajoarriero is a typical dressing made with olive oil, garlic and sweet paprika. In some regions it’s also called “ajada” or “refrito“.

There are a lot of recipes of fishes and vegetables with this kind of dressing. There is one known way to cook cod, called “Bacalao al ajoarriero” (cod ajoarriero), but the way to prepared the dressing is a little different.

INGREDIENTS

• 1 Cauliflower (about 60 ounces)
• 7 Gloves of garlic
• 3 ounces Olive Oil
• Salt
• 1 tablespoon Sweet paprika

PREPARATION

This recipe is very easy. At first, wash the cauliflower very carefully and cut it into large pieces, not crumble. Then, you can boil it but I like to steam it, because flavors are more intense. Meanwhile, prepare a small fry pan with 5 or 6 tablespoons of olive oil. Set the fire in low level.

I like garlic flavor, and for this reason, I add 7 or 8 cloves or garlic, but 4 or 5 can be enough. Chop them into thin slices, and add them into the skillet when the oil is hot. Fry them and just before garlic gets toasted, remove the skillet from heat. Then, add a tablespoon of sweet paprika (pimentón dulce).

I like to add a tablespoon of vinegar to give a more intense flavor to the dish. Mix all with a wooden spoon. When the cauliflower is cooked, remove it from the pan and put it on a plate. Then, when is hot, add the ajoarriero dressing above it.

TASTING

Eat the cauliflower when is hot. If you preferred, you can crumble it in a skillet. I prefer this option because oil wets the entire cauliflower.

NUTRITIONAL ANALYSIS

Table with information about calories, fat, cholesterol and other parameters for one serving of this recipe. Important: nutritional data refers to raw ingredients, before cooking.