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.
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Watch the Video Below on How to Make Spanish Vinegar & Garlic Cauliflower
Spanish Vinegar & Garlic Cauliflower | Coliflor al Ajo Cabañil
- 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
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
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
Heat a large fry pan with a medium-high heat
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
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
Transfer everything into a serving dish and garnish with fresh parsley, serve warm or at room temperature, enjoy!
Get the Garlic Infused Olive Oil I used to make this Recipe
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