Cauliflower with Garlic Sauce Coliflor Al Ajaceite
Transform your dinner table with the irresistible flavors of **Cauliflower with Garlic Sauce (Coliflor Al Ajaceite)**, a classic Spanish-inspired side dish that's as simple as it is delicious. This recipe features tender cauliflower florets bathed in a luscious garlic-infused olive oil sauce, elevated with a splash of white wine vinegar and a hint of smoky or sweet paprika for depth. Ready in just 30 minutes, this dish combines effortless preparation with bold Mediterranean flavors, making it perfect for both weeknight meals and elegant gatherings. Garnish with fresh parsley for a burst of color and freshness, and serve it alongside grilled meats, roasted fish, or crusty bread for a truly satisfying dish. Whether you're a fan of veggie-forward creations or looking to explore authentic Spanish cuisine, this vibrant cauliflower recipe will become a go-to favorite!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 4 large Garlic cloves
- 4 tablespoons Extra virgin olive oil
- 1 tablespoon White wine vinegar
- 1 teaspoon Paprika (sweet or smoked)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Remove the leaves from the cauliflower and cut it into florets. Rinse well under cool water and set aside.
Bring a large pot of salted water to a boil. Add the cauliflower florets and simmer for 8-10 minutes, or until fork-tender. Drain and set aside.
Peel and thinly slice the garlic cloves.
Heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and cook for 2-3 minutes, stirring frequently, until golden and fragrant but not browned.
Stir in the paprika and cook for an additional 30 seconds. Be careful not to burn the garlic or paprika as this can make the sauce bitter.
Add the white wine vinegar to the skillet and stir well. Cook for another minute to allow the flavors to meld.
Add the cooked cauliflower florets to the skillet. Gently toss to coat them evenly with the garlic sauce. Cook for an additional 2-3 minutes to warm the cauliflower.
Season with salt and black pepper to taste.
Transfer the cauliflower to a serving dish and garnish with chopped fresh parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1871 mg | 81% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 9.2 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1571 mg | 33% | |
*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.
