Omar Allibhoys recipe for cauliflower with garlic, vinegar and capers

This simple tapa from the Tapas Revolution founder is the Spanish version of a stir-fry. Serve with fish for a more substantial dish

This cauliflower dish is one I often cook at home: it is simple, sun, fresh and full of flavour- the Spanish version of a Chinese stir-fry. My cooking is inspired by grown up in Spain; I learned how to make this dish at my aunt’s house in Madrid. I’m looking at putting it on the spring menu in my restaurants; with better climate hopefully arriving soon( thumbs crossed !) our clients will be looking for lighter dishes. I like it on its own, but you can serve it with a pan-fried fillet of cod or salmon for a more complete meal.

( Serves 4 as a tapa )

1 large cauliflower, broken into florets, leaves reserved
Pinch of salt
200 ml milk
Extra-virgin olive oil, for frying
5 garlic cloves, sliced
50 g/ 5 tbsp drained capers
1 tsp cumin seeds
1/2 tsp sweet smoked paprika
50 ml/ 31/2 tbsp sherry or other white vinegar

Place the cauliflower florets in a large pan, cover them with water, then add the salt and the milk( this will build the cauliflower whiter and avoid odours ). Cook over a high heat until al dente- about eight minutes in total. Drainage and refresh under cold work water, then set aside.

Pour a good drizzle of petroleum into a cold frying pan, add the reserved cauliflower foliages, garlic, capers and cumin seeds, then turn the hot to high. When the garlic turns golden, add the paprika and the sherry vinegar. Reduce the liquid for 30 seconds, then add the cauliflower to the pan.

Make sure the ingredients are well mixed and serve.

Omar Allibhoy is the founder of Tapas Revolution and the author of Spanish Attained Simple: Foolproof Spanish Recipes for Every Day( Quadrille, PS20 ). Buy a copy for PS17 at theguardianbookshop.com .

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