Spiced cauliflower makes a gorgeous appetizer or scrumptious side dish to meats or fish. You can also enjoy this as light and super healthy meals served with potatoes or rice. This healthy dinner recipe involves steaming the cauliflower florets until tender but not crunchy. The spicy sauce made with garlic paste, olive oil, sweet paprika, and red wine vinegar is poured over the steamed cauliflower and the dish is garnished with parsley.
The best time to prepare and eat cauliflower is October and November where it is at its peak season although the vegetable is available all-year round. When buying cauliflower for this recipe, look for a creamy white tightly packed head with no signs of browning. It should feel heavy for its size. The surrounding leaves should be a bright green and crisp and not dry. The larger the leaves, the better; they provide protection and keep the florets white. Avoid cauliflower with flowers growing out of them.
Before cooking the cauliflower, clean it well with cold water. You can add a few drops of lemon juice to the water to clean the vegetable more thoroughly. Rinse well and pat dry. Slice the cauliflower head into bite-sized florets. You can use a steamer basket to cook the cauliflower. Boil an inch of water in a pot and place the steamer basket with the cauliflower on top, making sure it fits snugly. Steam the cauliflower until tender with a bit of crunch, which should take about three to five minutes.
Instructions: 1 medium cauliflower head, 1 tbsp. olive oil, 2 large cloves garlic, 2 tbsp. chopped fresh parsley, 1 tbsp. sweet paprika, 1 tbsp. red-wine vinegar
Cut cauliflower into bite-size florets. Steam cook 4-5 minutes, until they are tender but not completely cooked. Cover and set aside. Peel garlic. Heat oil in small skillet over medium-low heat. Add garlic and cook for several minutes, turning often, until light brown. Turn off the heat, remove garlic but leave oil in the pan. Grind garlic in a mortar along with 1 tbsp. parsley, until a coarse paste is formed. Return the small skillet to low heat. Stir in paprika, vinegar, garlic paste and 1/4 cup of the water used to steam cauliflower. Stir to create a sauce. Drain the rest of the water from the cauliflower and place on a serving platter. Cover cauliflower with sauce and garnish with remaining parsley. Serve warm.
You can also cook the cauliflower florets in a pan. Boil a fourth of an inch of water in large pan and place the cauliflower. Add a pinch of salt to give flavor. Cover the pan with a lid to steam the vegetables and cook until tender, about three to five minutes.