Spanish Vinegar & Garlic Cauliflower | Coliflor al Ajo Cabañil Recipe

This Spanish Vinegar & Garlic Cauliflower, known as Coliflor al Ajo Cabañil, is packed with flavors, easy to make and all done in under 30 minutes. Serve this dish as a tapas appetizer or even as a side dish, next to some grilled fish and roasted potatoes.

The beauty of this dish is the technique on how to cook the cauliflower. No roasting or boiling required. Just sear the cauliflower florets for about 10 minutes in some garlic infused olive oil and then finish them off with the vinegar and garlic sauce.

For the vinegar and garlic sauce I used sherry vinegar. But you can also use red wine vinegar or even white wine vinegar. I added 2 tablespoons (30ml). But if you want a bigger vinegar kick, you can add up to a 1/4 cup (60 ml).

TIPS & TRICKS to Make this Recipe: You can serve this cauliflower dish warm or at room temperature. It will hold in the fridge for up 3 to 5 days, in an air-tight container.

Key Ingredients & Cookware I used in this Recipe:
MY FRY PAN
GARLIC INFUSED OLIVE OIL
SHERRY VINEGAR

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Watch the Video Below on How to Make Spanish Vinegar & Garlic Cauliflower

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Spanish Vinegar & Garlic Cauliflower | Coliflor al Ajo Cabañil

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 15 minutes

Cook Time 15 minutes

Servings 4

Calories 138 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp garlic infused olive oil 45 ml
• 1 head cauliflower
• 6 cloves garlic
• 2 tbsp chopped fresh parsley 8 grams
• 2 tbsp sherry vinegar 30 ml
• pinch sea salt
• dash black pepper

Instructions

1. Remove the outer leaves from the head of cauliflower and cut off the stem, then cut the head into 4 evenly sized pieces and break off or cut off the florets, cut the bigger ones into smaller florets so they´re all similar in size, add the florets into a strainer and rinse under water, using a salad spinner or a dish cloth completely dry the florets

2. Add 6 cloves garlic roughly chopped into a mortar, along with 2 tbsp chopped fresh parsley and a pinch of sea salt, using a pestle pound down until you form a paste like texture, then add in 2 tbsp sherry vinegar, mix together and set aside

3. Heat a large fry pan with a medium-high heat

4. After 5 minutes add in 3 tbsp garlic infused olive oil and the florets of cauliflower, mix them around so they´re coated in the olive oil and then place them in a single layer, after 1 minute mix the florets and once again place in a single layer, cook in this technique until they are golden seared, about 8 to 10 minutes

5. Once the florets seared all around and cooked through (pierce one with a toothpick, if it easily goes in but with some resistance they are ready), lower the heat to a low-medium heat, add in the garlic & vinegar sauce and season with sea salt & black pepper, mix together and cook for 2 to 3 minutes

6. Transfer everything into a serving dish and garnish with fresh parsley, serve warm or at room temperature, enjoy!

Recipe Notes

Get the Garlic Infused Olive Oil I used to make this Recipe

Nutrition Facts

Spanish Vinegar & Garlic Cauliflower | Coliflor al Ajo Cabañil

Amount Per Serving

Calories 138 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Sodium 46mg2%

Potassium 462mg13%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 3g3%

Protein 3g6%

Vitamin A 169IU3%

Vitamin C 73mg88%

Calcium 43mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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