Cauliflower Al Ajoarriero - Spanish |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 16 |
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Named after the muleteers who traded garlic around the inland meseta's towns and villages, ajoarriero dishes remain a part of everyday cooking. The salt cod ones are the most famous, but I like this dish from Valladolid because of the quieter flavors. This is, by the way, one of the region's few really distinctive vegetable dishes - other than pisto and asadillo, both based on bell peppers - and is great with a full red wine. Ingredients:
1 cauliflower, large |
5 garlic cloves |
3 tablespoons fresh parsley, roughly chopped |
1 teaspoon rock salt |
3 tablespoons olive oil, and a little extra for frying |
2 teaspoons paprika (pimenton de la vera brand from spain) |
splash wine vinegar |
Directions:
1. 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.
2. 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.
3. 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.
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