Spain is famous for tapas, and this Spanish Garlic Cauliflower sits right up there with the best of them. Made with minimal ingredients, easy prep work and done in under 30 minutes. Serve as a tapas appetizer or even as a side dish, next to Spanish tomato salad and a Spanish omelette.
This is a very typical tapas dish from the Spanish canary islands, where it´s known as coliflor al ajo y pimenton. It´s packed with so many Spanish flavors and possibly, the best way to enjoy cauliflower.
Speaking of flavors, what really flavors this dish is the sweet smoked Spanish paprika and the Spanish Olive Oil. Since this recipe uses minimal ingredients, it´s important to use the good stuff here. It makes all the difference in the world.
TIPS & TRICKS to Make this Recipe: Make sure as your removing the florets from the head of cauliflower, that you cut the larger ones into smaller ones, that way they´re all similar in size. Once you add the florets into the boiling water, it should take between 4 to 6 minutes for the florets to be perfectly cooked. Just pierce them with a toothpick, if it easily goes in but with some resistance they are perfect. Do not over cook, otherwise the cauliflower will get mushy.
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Watch the Video Below on How to Make this Spanish Garlic Cauliflower
Spanish Garlic Cauliflower
- 1 head cauliflower
- 2 tbsp extra virgin olive oil 30 ml
- 6 cloves garlic
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- handful fresh parsley
- pinch sea salt
- dash black pepper
Fill a stock pot half ways with cold water, season with sea salt and heat with a high heat
Meanwhile, remove the leaves from a head of fresh cauliflower, cut off the stem and using your hands or a knife, separate the florets from each other, then cut the larger florets into smaller ones so they´re all evenly sized, transfer them into a colander and rinse under cold water
Once the water comes to a boil, add the florets of cauliflower into the hot water, cook between 4 to 6 minutes or until you can pierce them with a toothpick and it easily goes in, then remove from the heat and drain into a colander, shake off any excess water, set aside
Heat a large fry pan with a low-medium heat and add in 2 tbsp extra virgin olive oil, after 3 to 4 minutes add in 6 cloves garlic roughly chopped, mix with the olive oil, after 1 minute add in 1 tsp sweet smoked paprika, mix together, then add in the reserved florets of cauliflower, season with sea salt & black pepper, gently mix together untill all the florets are coated in the garlic and paprika sauce
Transfer into a serving dish and sprinkle with finely chopped parsley, enjoy!
Get the Spanish Olive Oil I used to make this recipe
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