Sautéed Cauliflower with Garlic and Smoky Paprika
Sautéed Cauliflower with Garlic and Smoky Paprika is a delightful dish inspired by the rich culinary traditions of Murcia, a region renowned for its vibrant vegetables. This exquisite recipe brings together tender cauliflower florets, aromatic garlic, and the warm essence of sweet paprika to create a savory side dish that's perfect for any occasion. The added crunch of toasted pine nuts and the freshness of parsley elevate this dish, making it a perfect complement to grilled meats or a stand-alone vegetarian delight. Adapted from the esteemed Williams Sonoma Savoring Spain & Portugal cookbook, this dish offers a harmonious balance of flavors that will transport you to sunny Mediterranean shores.
N/A
Servings
108
Calories
11
Ingredients
Ingredients
Cauliflower
2 lbs (cut into florets)
Lemon Juice
2 teaspoons (freshly squeezed)
Olive Oil
1/3 cup (extra virgin)
Country Bread
3 ounces (about 3 slices, crusts removed)
Sweet Paprika
1 tablespoon (ground)
Water
2 cups (for boiling)
Salt
to taste
Garlic Cloves
3 cloves (coarsely chopped)
Pine Nuts
2 tablespoons (toasted)
Italian Parsley
3 tablespoons (chopped)
Ground Pepper
to taste
Instructions
1
In a large bowl, fill with water and add the cauliflower florets along with the lemon juice. Let it soak to enhance the flavor and help retain its bright color. Set aside.
2
Heat the olive oil in a large frying pan over medium heat. Add the slices of bread to the pan and fry them until they turn golden brown on both sides, about 5 minutes. Once done, remove the bread from the pan, cut it into small pieces, and place in a blender or food processor.
3
In the same frying pan, add the sweet paprika to the remaining oil. Cook the paprika over low heat for about 2 minutes, stirring constantly to release its fragrant oils. Next, carefully pour in the 2 cups of water and bring to a boil.
4
Drain the cauliflower and add it to the boiling water in the frying pan. Season generously with salt and cook uncovered for 10 to 15 minutes or until the cauliflower is tender but still retains a bit of bite.
5
While the cauliflower is cooking, add the coarsely chopped garlic, toasted pine nuts, and chopped parsley to the blender or food processor with the bread. Pulse until the mixture forms a coarse paste.
6
Once the cauliflower is tender, reserve about 1/4 cup of the cooking liquid and then drain the cauliflower again. Add the drained cauliflower to the food processor with the bread mixture, along with the reserved cooking liquid. Pulse once to combine.
7
Transfer this mixture back into the frying pan and stir to combine with the remaining ingredients. Cook over low heat for an additional 5 minutes, allowing the flavors to meld together.
8
Taste and adjust seasoning with salt and freshly ground pepper. Transfer to a serving bowl and serve hot as a delightful side dish or vegetarian main.
Nutrition Information
7g
Fat
10g
Carbs
2g
Protein
1.7g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the primary vegetable in the Sautéed Cauliflower with Garlic and Smoky Paprika recipe?
The primary vegetable used in this recipe is cauliflower, specifically 2 lbs cut into florets.
What regional cuisine inspired this cauliflower dish?
This dish is inspired by the culinary traditions of Murcia, a region in Spain known for its vibrant vegetables.
How many calories are in a serving of this dish?
Each serving contains approximately 108 calories.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it consists of vegetables, bread, nuts, and spices.
Why is lemon juice used in the soaking process?
The cauliflower is soaked in water with lemon juice to enhance its flavor and help the florets retain their bright color.
What kind of bread is required for this recipe?
The recipe calls for 3 ounces of country bread, which is about 3 slices with the crusts removed.
How is the bread prepared for the dish?
The bread is fried in olive oil until golden brown on both sides (about 5 minutes), then cut into pieces and processed into a paste.
What type of paprika should I use?
You should use one tablespoon of ground sweet paprika.
How much olive oil is needed?
The recipe requires 1/3 cup of extra virgin olive oil.
How long should the cauliflower boil?
The cauliflower should be cooked uncovered in boiling water for 10 to 15 minutes until tender but still retaining a bit of bite.
What is included in the food processor paste?
The paste consists of the fried bread, coarsely chopped garlic, toasted pine nuts, and chopped Italian parsley.
How much garlic is used in the recipe?
The recipe uses 3 cloves of coarsely chopped garlic.
Are there nuts in this recipe?
Yes, the recipe includes 2 tablespoons of toasted pine nuts.
What is the fat content of this dish?
This dish contains 7g of fat per serving.
How many carbohydrates are in this recipe?
There are 10g of carbohydrates per serving.
Does this cauliflower dish provide fiber?
Yes, each serving provides 1.7g of fiber.
How much protein does this recipe offer?
The recipe offers 2g of protein per serving.
What is the total number of ingredients?
There are 11 ingredients listed for this recipe.
What source was this recipe adapted from?
This dish was adapted from the Williams Sonoma Savoring Spain & Portugal cookbook.
How do you cook the paprika to release its flavor?
Cook the sweet paprika in the remaining oil over low heat for about 2 minutes, stirring constantly.
Should you keep any of the cauliflower cooking water?
Yes, reserve about 1/4 cup of the cooking liquid to help combine the mixture in the food processor.
What is the final step before serving?
Transfer the mixture back to the pan, cook for 5 minutes to meld flavors, then taste and adjust salt and pepper.
What type of parsley is recommended?
The recipe specifies 3 tablespoons of chopped Italian parsley.
What are some suggested pairings for this dish?
It is a perfect complement to grilled meats or can be served as a stand-alone vegetarian main.
What is the texture of the bread and nut mixture?
The mixture should be pulsed until it forms a coarse paste.
How much water is needed for boiling the cauliflower?
The recipe calls for 2 cups of water.
Is salt and pepper included in the recipe?
Yes, salt and freshly ground pepper are used to taste.
What temperature should the dish be served at?
The dish should be served hot.
Is the cauliflower cooked covered or uncovered?
The cauliflower is cooked uncovered for 10 to 15 minutes.
How long do you cook the final mixture in the frying pan?
The combined mixture is cooked over low heat for an additional 5 minutes.