Growing Chefs! Ontario Coliflor con Pimenton

Coliflor con Pimenton

This refreshing tapas is very simple to put together, and is a one pan wonder! Simple ingredients come together in this dish to pack a flavour punch. This is best served with crusty sourdough for soaking up all the flavour of the delicious sauce.
Serves 8
1 large cauliflower, broken into florets, leaves set aside1 cup milk Extra-virgin olive oil as needed4 garlic cloves, thinly sliced1/3 cup capers1 teaspoon cumin seeds1/2 teaspoon sweet smoked paprika1/4 cup sherry vinegar Salt to taste
Measuring spoonsMeasuring cupsMixing bowls of various sizesChef's knifeStrainerLarge frying panWooden spoonCutting boardTasting spoonDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Cut the leaves off of the cauliflower and set aside, but don’t discard (we will use all of the cauliflower in the recipe). Cut the leaves into small bite sized pieces.

Cut the rest of the cauliflower into small bite sized florets.

Peel the skin off the garlic, and cut the garlic into thin pieces.

Measure the milk, capers, cumin seeds, smoked paprika, and sherry vinegar.

Get Cooking!

Heat the large frying pan over high heat, and add the cauliflower and milk, with enough water to cover the cauliflower. Season with salt. Cook until al dente, about 6 – 7 minutes. Strain the cauliflower and run it under cold water to stop the cooking.

Wipe out the pan, and pour a good splash of olive oil into the pan, over medium high heat. Add the cauliflower leaves, garlic, capers, and cumin seeds. As the garlic becomes fragrant and starts to toast, add the paprika and the sherry vinegar.

Let the liquid reduce by about half, and then add the cauliflower to the pan. Toss to coat the cauliflower, and season with salt to taste. Serve immediately.