Cauliflower, mule-driver's style (Coliflor al ajo arriero) from My Kitchen in Spain: 225 Authentic Regional Recipes by Janet Mendel

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Accompaniments: Herb-roasted marinated pork loin (Lomo en adobo, asado con hierbas)

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Notes about this recipe

  • jenburkholder on December 29, 2022

    Nice, simple cauliflower dish. We steamed it and went heavier on the spice than called for. Flavor is mild but balanced and went well with rice pilaf.

  • AudreyFromNe on August 23, 2015

    (p 149) A head of cauliflower is broken into florets and boiled (per recipe) or steamed until done. Drain & reserve 1/3 cup water. In the mean time create mise en place for dressing consisting of olive oil, salt, garlic chopped, Spanish paprika (I used sweet, type was not specified), white wine vinegar & a pinch of cayenne. Heat oil on medium, stir in garlic, remove from heat and stir in remaining mise en place including reserved water (watch out - my oil was still quite hot so it spit quite a bit on the initial addition of the vinegar & water.) Drizzle over cauliflower. It makes enough for a LARGE head of cauliflower, I could have cut it by 1/3 or so. I served it warm. Three of us really liked it and the 4th said it was okay, but he finished his healthy serving. It will be made again. JM notes this works well with broccoli too.

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