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Culinary Escape to Spain
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Cauliflower in Garlic and Paprika Sauce

Source: The Heritage of Spanish Cooking
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Active Time:  10 Minutes
Total Time:  30 Minutes
  Serves 4
The produce of the lush fruit and vegetable gardens of Murcia is all of the highest quality. Cabbage from Murcia is included in a sixteenth-century painting, Retrato de la Lozana Andaluza, showing the popular foods of the time in Andalusia.
RECIPE INGREDIENTS
1 1/2 lb cauliflower, in florets
1 teaspoon lemon juice or white wine vinegar
1/4 cup olive oil
2 thick slices french bread
2 teaspoons paprika
1 2/3 cups water for cooking
salt
1 1/2 tablespoons finely chopped parsley
2 cloves garlic, peeled
2 teaspoons pine nuts
Cauliflower in Garlic and Paprika Sauce Recipe at Cooking.com
DIRECTIONS
Rinse the cauliflower and put in a bowl of water with the lemon juice or vinegar.


Heat the oil in a heatproof casserole and fry the slices of bread. Remove and set aside.


Turn down the heat and add the paprika. Stir, then quickly pour in the water. Turn the heat back up. When the water comes to a boil, add the cauliflower florets and a little salt. Cook, uncovered, over medium heat for 20-30 minutes.


Crush the parsley, garlic, the slices of fried bread and the pine nuts in a mortar.


When everything is mixed thoroughly, add a little of the cooking water from the cauliflower, stir, then pour into the casserole. Check the seasoning. Cook for a further 5 minutes and serve.


Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 215
Sodium: 139mg
Fiber: 5g
Carbohydrates, Total: 18g
Protein: 5g
% Cal. from Fat: 63%
Fat. Total: 15g
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