Garlic and Paprika Cauliflower is a simple yet flavorful dish that brings out the best in this versatile vegetable. Tender cauliflower florets are coated in a smoky garlic and paprika sauce, making this an ideal side dish for any meal. It’s quick, healthy, and packed with bold Spanish-inspired flavors.
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Ingredients:
- 1 head cauliflower
- 2 tbsp (30 ml) extra virgin olive oil
- 6 cloves garlic, roughly chopped
- 1 tsp (2.3 g) sweet smoked Spanish paprika
- Handful of fresh parsley, finely chopped
- Pinch of sea salt
- Dash of black pepper
Directions:
Prepare the Cauliflower:
- Fill a stock pot halfway with cold water, season generously with sea salt, and bring to a boil over high heat.
- Remove the leaves from the cauliflower, cut off the stem, and separate the florets. Cut larger florets into smaller, even-sized pieces for uniform cooking.
- Rinse the cauliflower florets under cold water and set aside.
Cook the Cauliflower:
4. Once the water is boiling, add the cauliflower florets. Cook for 4 to 6 minutes, or until they are tender and can be easily pierced with a toothpick.
5. Drain the cauliflower in a colander, shake off any excess water, and set aside.
Prepare the Garlic and Paprika Sauce:
6. Heat a large frying pan over low-medium heat. Add 2 tbsp of extra virgin olive oil and heat for 3 to 4 minutes.
7. Add the chopped garlic and sauté for 1 minute until fragrant but not browned.
8. Sprinkle in 1 tsp of sweet smoked paprika and stir to combine with the garlic and oil.
Combine and Serve:
9. Add the cooked cauliflower florets to the pan. Season with sea salt and black pepper, and gently toss until the florets are evenly coated with the garlic and paprika sauce.
10. Transfer the cauliflower to a serving dish and garnish with finely chopped parsley.
5 Serving Suggestions:
- Serve as a side dish with grilled meats like steak or pork chops.
- Pair with roasted chicken for a classic combination.
- Enjoy as part of a vegetarian meal alongside quinoa or lentils.
- Serve with a fresh green salad and crusty bread for a light lunch.
- Use as a flavorful topping for rice or pasta dishes.
Cooking Tips:
- Cut the cauliflower into evenly sized florets to ensure uniform cooking.
- Be careful not to overcook the garlic, as it can turn bitter.
- For a spicier kick, add a pinch of cayenne pepper or red chili flakes to the paprika sauce.
- Use fresh parsley for a bright, herbaceous flavor.
- If desired, roast the cauliflower instead of boiling for a caramelized texture.
Nutritional Benefits:
- Cauliflower is a low-calorie vegetable rich in fiber, vitamin C, and antioxidants.
- Garlic contains compounds that support heart health and immunity.
- Paprika adds antioxidants and a smoky depth of flavor.
Dietary Information:
- Vegan and vegetarian.
- Gluten-free.
- Dairy-free, nut-free, and keto-friendly.
Nutritional Facts (per serving, approximate):
- Calories: 110
- Protein: 3 g
- Carbs: 8 g
- Fat: 7 g
- Fiber: 3 g
- Sodium: 150 mg
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over low heat or in the microwave until warmed through.
Why You’ll Love This Recipe:
- Quick and easy to make with simple, wholesome ingredients.
- A versatile side dish that pairs well with a variety of mains.
- Packed with smoky, garlicky flavors that elevate the humble cauliflower.
- Perfect for those following vegan, vegetarian, or gluten-free diets.
Conclusion:
Garlic and Paprika Cauliflower is a flavorful and healthy side dish that’s as easy to make as it is delicious. The combination of tender cauliflower, smoky paprika, and fragrant garlic creates a dish that’s sure to be a favorite at your table. Try it today and enjoy a new way to savor this nutritious vegetable!
10 Frequently Asked Questions with Answers:
- Can I use frozen cauliflower?
Yes, thaw and drain it thoroughly before cooking. - What if I don’t have sweet smoked paprika?
Use regular paprika or a combination of paprika and cumin for a similar flavor. - Can I roast the cauliflower instead?
Yes, toss the raw florets in olive oil, paprika, and garlic powder, and roast at 400°F (200°C) for 20-25 minutes. - How do I prevent overcooking the cauliflower?
Check the cauliflower frequently and remove it as soon as it’s fork-tender. - What can I use instead of parsley?
Cilantro or fresh basil are great alternatives. - Can I add protein to this dish?
Yes, serve with chickpeas, grilled chicken, or shrimp for a heartier meal. - How do I make it spicier?
Add red pepper flakes or a dash of hot sauce to the sauce. - Can I make this dish ahead of time?
Yes, prepare the dish and reheat gently before serving. - What other vegetables can I add?
Broccoli, bell peppers, or zucchini can be added for variety. - Can I serve this as a main dish?
Yes, pair it with rice, pasta, or a salad for a filling vegetarian meal.