Cauliflower in Hot Vinegar Colifloral Ajo Arriero
Tangy, bold, and irresistibly aromatic, Cauliflower in Hot Vinegar (Colifloral Ajo Arriero) is a savory Spanish-inspired dish that brings simple ingredients to life. Tender cauliflower florets are infused with the zesty tang of white vinegar, the kick of red pepper flakes, and the rich aroma of golden sautéed garlic. Simmered to perfection, this quick and easy recipe balances heat and acidity with a hint of olive oil for a silky finish. Whether served warm as a flavorful side dish or chilled as an appetizer, this versatile cauliflower creation is a deliciously bold addition to any meal. Garnish with fresh parsley for a bright pop of color and a touch of herbaceous freshness. Perfect for those seeking unique yet simple vegetable recipes with a Mediterranean flair!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Olive oil
- 4 large Garlic cloves
- 1 teaspoon Red pepper flakes
- 0.5 cup White vinegar
- 0.5 cup Water
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Prepare the cauliflower by breaking it into small, bite-sized florets. Rinse thoroughly and set aside.
Bring a pot of lightly salted water to a boil. Add the cauliflower florets and cook for 5–7 minutes until just tender but still firm. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large skillet, heat the olive oil over medium heat.
Slice the garlic cloves thinly. Add them to the hot oil and sauté for 1–2 minutes until golden and fragrant, being careful not to let them burn.
Stir in the red pepper flakes and cook for another 30 seconds to release their flavor.
Carefully add the white vinegar and water to the skillet. Stir to combine, and bring the mixture to a gentle simmer.
Add salt and black pepper to the vinegar mixture, stirring until dissolved.
Add the cooked cauliflower florets to the skillet, tossing gently to coat them evenly in the sauce.
Simmer the mixture over low heat for 3–5 minutes to let the cauliflower absorb the flavors.
Remove from heat and let the dish cool slightly before serving. For a more developed flavor, refrigerate for at least 1 hour and serve chilled.
Garnish with chopped parsley if desired and serve as a side or appetizer.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3284 mg | 143% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 12.2 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2107 mg | 45% | |
*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.
