This Spanish coliflor a la importancia, which is basically cauliflower in paprika sauce, is possibly the best cauliflower recipe I have ever tasted. We’re talking a ton of great flavors, simple everyday ingredients, and very easy to make. Serve it as a tapas appetizer or even as a side dish.
To make this recipe, I used a small head of fresh cauliflower. You can also use frozen cauliflower florets if you like. Just make sure to defrost beforehand. Either way, you want all the florets to be similar in size; that way, they all cook evenly.
What really flavors this dish is the sauce. Made with just olive oil, onions, garlic, flour, white wine, paprika, and vegetable broth. You can mix it up and add in more spices and herbs, as well as a pinch of crushed red pepper for a spicy kick.
TIPS & TRICKS to Make this Recipe: You can serve this dish warm, at room temperature, or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SWEET SMOKED SPANISH PAPRIKA (10% OFF Your Order with Coupon Code ONAFORK)
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Watch the Video Below on How to Make Spanish Coliflor a la Importancia
Spanish Cauliflower in Paprika Sauce | Coliflor a la Importancia
Ingredients
- 1 head fresh cauliflower 1 lbs / 450 grams
- 1/2 cup all purpose flour 60 grams
- 1 large egg
- 1/3 cup extra virgin olive oil 90 ml
- 1 small onion (finely chopped)
- 4 cloves garlic (roughly chopped)
- 1 tbsp all purpose flour 8 grams
- 1/2 cup dry white wine 120 ml
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1 1/2 cups vegetable broth 360 ml
- sea salt & black pepper
- chopped parsley for garnish
Instructions
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Fill a stockpot halfway with water, then season generously with salt, and heat it with a high heat
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In the meantime, remove the outer leaves from the head of cauliflower, then cut it into 4 evenly sized pieces, and remove the florets, either with a knife or by hand, making sure to cut the larger ones into smaller ones so they're all similar in size, then add the florets into a colander and rinse under water
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Once the water comes to a boil, add in the florets of cauliflower, boil for 4 to 6 minutes or until they are just al dente, then drain into a colander and rinse under cold water, shaking off any excess water when done
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Add the 1/2 cup flour into a bowl, crack the egg into a separate bowl, season with salt & pepper, and whisk together, then coat each floret, first in the flour and then in the egg wash
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Heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes, add in the florets of cauliflower, all in a single layer, and fry for 6 to 8 minutes or until golden fried all around, then remove from the pan and set aside
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Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 minutes and the onions are slightly translucent, add in the tablespoon of flour and continue to mix together for 2 minutes, then add in the wine and paprika and mix continuously, after 3 minutes and you end up with a paste-like texture and the alcohol has been cooked off, add the broth and gently mix together for a couple of minutes
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After about 5 minutes and you've ended up with a slightly creamy sauce, season with salt & pepper and mix together, then add the cauliflower back into the pan, once again all in a single layer, and gently shake the pan so all the cauliflower is coated in the sauce, simmer for 1 to 2 minutes or until the cauliflower is heated through
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Transfer the mixture into a large serving dish and sprinkle with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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