Spanish Cauliflower in Tomato Sauce | Coliflor en Salsa de Tomate
Ingredients
- 1 head fresh cauliflower 1.5 lbs / 675 grams
- 3 tbsp extra virgin olive oil 45 ml
- 1 small onion (finely chopped)
- 4 cloves garlic (roughly chopped)
- 1 tbsp sherry vinegar 15 ml
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp dried thyme 0.50 grams
- 1 can tomato sauce (passata) 15 oz / 425 grams
- 1/4 cup vegetable broth 60 ml
- 2 tbsp grated Manchego cheese 15 grams
- sea salt & black pepper
- chopped parsley for garnish
Instructions
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Fill a stock pot a little over half ways with water, season generously with salt, and heat with a high heat
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In the meantime, remove the outer leaves from the head of cauliflower, then cut the head into 4 evenly sized pieces (through the stem), remove the florets, making sure to cut the bigger ones into smaller ones that way they´re all similar in size, add the florets into a colander and rinse under water
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Once the water comes to a boil in the stock pot add in the florets of cauliflower, boil for 4 to 6 minutes or until they're just tender, then drain into a colander
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Heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the sherry vinegar, paprika, and thyme, quickly mix together, then add in the canned tomato sauce, vegetable broth, and season with salt & pepper, mix together, then lower to a low-medium heat and simmer
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After 5 to 10 minutes and the sauce has slightly thickened, add in the florets of cauliflower, mix together, simmer for 2 to 3 minutes, then remove from the heat
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Transfer into a serving dish, top off with the grated cheese, and chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil, Sherry Vinegar, and Paprika I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)