Cauliflower Al Ajoarriero Spanish
Transform your weeknight dinners with the bold and vibrant flavors of **Cauliflower Al Ajoarriero**, a classic Spanish-inspired dish that puts a fresh, flavorful twist on tender cauliflower. This comforting recipe pairs perfectly cooked cauliflower florets with a rich, smoky tomato and red bell pepper sauce, infused with the unmistakable aroma of golden garlic and a touch of smoked paprika. The entire dish is brought together with a sprinkle of fresh parsley for a bright finish. Ready in just 45 minutes, this one-pan wonder is both simple and satisfying, making it an ideal choice for busy evenings. Serve it as a hearty vegetarian main dish accompanied by crusty bread or as a flavorful side for your favorite Spanish meals. Perfect for lovers of Mediterranean flavors, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 5 cloves Garlic
- 1 large Red bell pepper
- 2 medium Tomatoes
- 1 teaspoon Smoked paprika
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Water
Instructions
Rinse the cauliflower and cut it into small florets. Set aside.
Peel and slice the garlic cloves thinly. Dice the red bell pepper and tomatoes into small pieces. Finely chop the parsley and set it aside.
In a large pan or skillet, heat the olive oil over medium heat.
Add the sliced garlic to the pan and sauté until golden and fragrant, about 2 minutes, being careful not to burn it.
Add the diced red bell pepper to the pan and cook for 5 minutes, stirring occasionally, until it softens.
Stir in the diced tomatoes and smoked paprika. Cook for another 5 minutes until the tomatoes start to break down into a sauce-like consistency.
Add the cauliflower florets to the pan. Season with salt and black pepper, stirring to coat the cauliflower in the tomato and pepper mixture.
Pour in the water and reduce the heat to low. Cover the pan with a lid and let it simmer for 15-20 minutes, stirring occasionally, until the cauliflower is tender and infused with the sauce.
Remove the lid and allow any excess liquid to evaporate if needed, letting the sauce thicken slightly.
Sprinkle the chopped parsley over the top before serving. Adjust seasonings if necessary to taste.
Serve hot as a main dish with crusty bread or as a side dish to complement other Spanish-inspired recipes.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3303 mg | 144% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 24.1 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2906 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
