Spanish

Coliflor con Ajada (Cauliflower with Galician Garlic and Pimenton Oil)

Name: Coliflor con Ajada (Cauliflower with Galician Garlic and Pimenton Oil)
Total time: 25 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 lb cauliflower, cut into florets; 4 garlic cloves, thinly sliced; 1 tsp sweet paprika; 1/3 cup olive oil; 1 tbsp white wine vinegar; 1 tsp salt

Pilar @pilar_zgz

Coliflor con Ajada (Cauliflower with Galician Garlic and Pimenton Oil) is Spanish home cooking, eaten at lunch and dinner. On the plate it is the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

25 min Easy Heart healthy High fiber Vegan Vegetarian Gluten free Dairy free Halal Pescatarian

Ingredients

Serves

The quantities follow this count.

2 lb cauliflower, cut into florets
4 garlic cloves, thinly sliced
1 tsp sweet paprika
1/3 cup olive oil
1 tbsp white wine vinegar
1 tsp salt

How to cook it

Put the cauliflower florets in a pot of salted boiling water and cook for 8 to 10 minutes, until tender, then drain well and arrange on a serving plate.
Heat the olive oil in a small pan and fry the garlic over medium heat until golden, about 2 minutes.
Remove from the heat and stir in the paprika and vinegar, letting the hot oil sizzle for a few seconds.
Pour the hot ajada over the cauliflower right away, season with the salt, and serve warm; a single vegetable dressed with a distinct northern preparation, and a winter vegetable on a shelf whose vegetables skew summer.

Watch how to cook Coliflor con Ajada (Cauliflower with Galician Garlic and Pimenton Oil)

Someone making it start to finish, so you can see what the steps look like.

Serve it with

A Spanish dinner is a plate rather than a single dish. These are the courses that normally sit beside Coliflor con Ajada (Cauliflower with Galician Garlic and Pimenton Oil), read from the same composition Dinejot builds a real meal from.

The dish at the centre
- Ajoblanco (Chilled Malaga Almond and Garlic Soup)
  
  20 min
Something to sip
- Ajoblanco (Chilled Malaga Almond and Garlic Soup)
  
  20 min
Something cool and fresh
- Boquerones en Vinagre (Vinegar-Cured Anchovies)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand. Coliflor con Ajada (Cauliflower with Galician Garlic and Pimenton Oil) carries none of them. That is a checked answer rather than an ingredient list nobody read.

Every tracked allergen in Coliflor con Ajada (Cauliflower with Galician Garlic and Pimenton Oil)
Allergen	In this dish
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 160 kcal
Protein: 3 g
Carbs: 10 g
Fat: 12 g
Fiber: 3 g
Sugar: 3 g
Sodium: 420 mg
Saturated fat: 2 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Coliflor con Ajada (Cauliflower with Galician Garlic and Pimenton Oil) takes about 25 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. It is at its best in the fall and winter, which is when what goes into it is worth buying.