CAULIFLOWER WITH PAPRIKA AND GARLIC SAUCE

CAULIFLOWER WITH PAPRIKA AND GARLIC SAUCE image

Yield 4 servings

Number Of Ingredients 7

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1 medium head (about 1 1/4 pounds) cauliflower
3 tablespoons olive oil
3 cloves garlic, peeled
2 tablespoons chopped fresh parsley, divided
Salt
1 tablespoon sweet (not smoked) paprika
2 tablespoons sherry vinegar or bold red wine

Steps:

Peel the leaves from the cauliflower and core it. Cut into bite-size pieces. Steam or boil for about 5 minutes, until tender but not completely cooked through. Turn off the heat and cover the pan. While cauliflower is steaming, heat the oil with garlic in a heavy skillet over medium-low heat. When garlic turns light brown, turn off the heat and transfer to a mortar or heavy bowl. Using a pestle with the mortar or a wooden spoon in the bowl, pound the garlic with 1 tablespoon parsley and salt to taste to form a rough paste. Remove cauliflower to a serving platter, reserving 1/4 cup of the cooking water. Return the pan to low heat and add the paprika, vinegar, 1/4 cup cooking water and garlic-parsley mixture. Stir rapidly to combine. Pour the sauce over the cauliflower. Garnish with the remaining 1 tablespoon parsley. Serve immediately.