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Spanish Cauliflower and Paprika

This recipe for Spanish Cauliflower and Paprika has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

This Spanish cauliflower dish with garlic and paprika is called 'Ajoarriero' and is so named after the garlic traders of years past. This is a famous dish from the province of Castile and Leon and is still a popular vegetable dish today. Serve as a vegetable accompaniment or in smaller portions a great tapas dish which goes really well with a full bodied red wine.

Ingredients for Spanish Cauliflower and Paprika

1 large cauliflower, washed and broken into florets
6 cloves garlic
Handful fresh parsley, roughly chopped
3 tablespoons olive oil (plus extra for frying)
2 teaspoons sweet smoked paprika (you can use hot paprika for more bite)
Splash white wine vinegar
1 teaspoon sea salt

How to make Spanish Cauliflower and Paprika

  • Cook the cauliflower in salted boiling water for 8 minutes or so until just tender. Drain, reserving a little of the water and set aside in a serving dish to keep warm.
  • Meanwhile peel the garlic and crush 3 of the cloves, slicing the other three.
  • In a small bowl or mortar, mix together the three crushed cloves of garlic with the parsley and the salt and stir in the olive oil.
  • In a frying pan, heat a little olive oil and sauté the three sliced cloves of garlic until they begin to turn gently golden. Turn down the heat and add the contents of the mortar. Add the reserved cooking water from the cauliflower, paprika and a splash of wine vinegar.
  • Turn up the heat and bring to the boil, cooking for a couple of minutes.
  • Pour the sauce over the cauliflower in the serving dish and serve straight away.

Lovely with fresh bread as a tapas dish to soak up the sauce.

Spanish Cauliflower and Paprika

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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