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

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.

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 By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce by about half, and then add the cauliflower to the pan. Toss to coat the cauliflower, and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt to taste. Serve immediately.