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!