The Spanish table does things does amazing things with vegetables. In this case Coliflor a la Española, or Spanish Cauliflower. Let’s be honest, you either love or hate cauliflower or just bypass it at the table for something more appetizing. This dish makes cauliflower sexy! It brings to the lowly veggie a taste and flavor you never knew existed. My wife, who is no fan of cauliflower, called this the best cauliflower dish she’s ever had. And that’s high praise indeed coming from someone who would never countenance cauliflower in a meal. Plus the dish is really easy to make: tender cauliflower, with garlic and parsley braised in olive oil, and chopped eggs sprinkled on top. That’s it. With a good crusty loaf of bread, a good light wine (red or white), and you’ve got a great meal that vegetarians and non-vegetarians will love,
As is the norm in Spanish cuisine, we served this dish with yellow rice; but you can substitute couscous, quinoa or farro, if desired.
COLIFLOR A LA ESPAÑOLA
1 cauliflower, rinsed, trimmed and divided into florets
Salt to taste
2 hard-boiled eggs, chopped
1 cup olive oil
2-3 garlic cloves, peeled and chopped
1 tablespoon fresh chopped parsley
- Boil cauliflower florets in salted water for 10 to 15 minutes or until tender.
- While cauliflower is cooking, heat olive oil in small heavy skillet and fry garlic and parsley until crisp.
- Drain cauliflower, place in a serving dish and sprinkle with chopped egg; then sprinkle with garlic/parsley mix, and serve.
Yield: 4 servings.