Spain on a Fork > All Recipes > Tapas > Spanish Garlic Cauliflower | Irresistibly Good & Easy to Make
All Recipes, Tapas / August 18, 2021

Spanish Garlic Cauliflower | Irresistibly Good & Easy to Make

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.

Spanish Garlic Cauliflower
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.

Spanish Garlic 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.

Spanish Garlic Cauliflower

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.

Spanish Garlic Cauliflower

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA
SPANISH SEA SALT

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Watch the Video Below on How to Make this Spanish Garlic Cauliflower

Spanish Garlic Cauliflower
5 from 1 vote
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Spanish Garlic Cauliflower

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 106 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 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

Instructions

  1. Fill a stock pot half ways with cold water, season with sea salt and heat with a high heat

  2. 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

  3. 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

  4. 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

  5. Transfer into a serving dish and sprinkle with finely chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this recipe

Nutrition Facts
Spanish Garlic Cauliflower
Amount Per Serving
Calories 106 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 44mg2%
Potassium 459mg13%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 3g3%
Protein 3g6%
Vitamin A 247IU5%
Vitamin C 71mg86%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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7 Comments

  1. David

    I generally love your dishes but this one fell short for me. It lacked kick (perhaps acid, like vinegar) and the garlic got lost. I am thinking about how I would improve on it if I did it again.

    07 . Sep . 2021
  2. Dolores Clinton

    5 stars
    Easy, quick and delicious! Thank you!

    18 . Aug . 2021
    • Spain on a Fork

      Glad you enjoyed it! Much love 🙂

      19 . Aug . 2021
  3. Christian Schoenberg

    Been following you for a while. Just humble two cents. What makes your cooking blog so special – compared to SO many other sites (including the New York Times Cooking) is that the quantities/ingredients ALWAYS match up as do cooking times. And sooo tasty yet so simple! Quite impressive, really!
    Big fan! All best,
    Christian

    18 . Aug . 2021
    • Spain on a Fork

      I am so happy to hear that! Thanks for the comment 🙂 much love

      19 . Aug . 2021
  4. Michelle McClintock

    Why don’t you put up the Spanish names of the dishes more often? They should be beside the English translations.

    18 . Aug . 2021
    • Spain on a Fork

      The Spanish name of the dish is on the blog post 🙂 second paragraph, much love

      18 . Aug . 2021

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