This lovely veggie dish (itself a rarity in meat-loving Spain) is from Andalucia, heavily influenced by North Africa. The tang of capers and apple vinegar is balanced by a little sugar, and the dish is seasoned with coriander, cumin and paprika. It is best to keep the cauli crunchy, and the dish can be enjoyed cold as well as hot, for example as part of a salad buffet. Sweet, sour and aromatic, this is a real treat!
01.
Ingredients
1 cauliflower, broken into small florets
3 cloves garlic, finely chopped
1tbs capers
1tbs apple/cider vinegar
1tsp cumin powder
1tsp coriander powder
1tsp sweet Spanish smoked paprika
1/2tsp sugar
02.
Method
- Boil a kettle and immerse the cauliflower florets in the hot water for 30/40 minutes, then drain the florets thoroughly.
- Heat a heavy frying pan and add 1tbs olive oil, then the garlic.
- Saute until the garlic is starting to colour, and now add the cauliflower florets.
- Add the capers and keep sauteeing for a minute or two, then add the spices and sugar.
- Finally add the vinegar and toss the ingredients until they are thoroughly mixed, adding a grind of salt and pepper.
- Serve hot or cold.