Cooking the whole garlic in the oil flavors the oil without leaving bits of garlic in the pan to burn. It is important to spread the pimenton into the oil and cook it at low heat so it permeates the oil, does not stick in a clump, and does not burn and become acrid tasting. This same technique would work for potatoes, carrots, Romesco, and other dense vegetables. The timing will vary with each type.
INGREDIENTS:
1 head of cauliflower, broken into florets 3-4 tablespoons olive oil (enough to coat the florets) 2 cloves garlic, peeled and lightly crushed 1 tablespoon Pimenton de Vera (sweet smoked paprika) 2 tablespoons Sherry vinegar 2-3 tablespoons chopped flat-leaf parsley Salt and pepperMETHOD:
Slice the florets in half so they each have a flat surface (this is so you have a nice area to easily caramelize, giving great flavor).
Steam the cauliflower until just tender. The color will change to a little transparent and less bright white to a more cream color. The tip of a sharp knife should be able to just enter the florets without too much push.
While the cauliflower steams, heat the oil in a very small sauce pan over medium heat. Add the garlic cloves and cook until fragrant and starting to color. Do not let the garlic brown or the oil will be bitter. When the garlic turns golden, remove all garlic from the oil.
Using a fine sieve, sift the Pimenton over the surface of the oil. Allow the spice to warm, and then stir it in, working carefully to avoid clumping.
Heat a large 12 inch skillet over medium heat.
When the cauliflower is done steaming, remove it to a bowl large enough to easily hold it all while stirring it.
Drizzle the oil over the surface of, and around the edge of, the cauliflower. Immediately, gently toss the cauliflower to coat evenly with the seasoned oil.
Slide the cauliflower into the pre-heated skillet. If the cauliflower seems to have absorbed all the oil and looks dry, film the pan with a little oil. Turn the pieces of cauliflower so the flat surfaces are down.
Cook, browning the surface of the florets. Cook, tossing occasionally, until the florets are speckled and browned, and heated through. This should take 5-10 minutes.
Just before service, drizzle with the vinegar, tossing to spread it around. Cook 2-3 minutes more, season with salt and pepper and toss to mix.
Transfer to a serving dish and sprinkle with parsley.
Serve hot or room temperature.
Chef’s Notes and Tips:
You could dunk the cauliflower into boiling water, but I find steaming is best because the florets do not become inundated with water. It seems that as soon as cauliflower gets wet it is on the way to mushiness and smelling strongly. So, if you don’t want to mess with the steamer, keep a close eye on it while blanching it and pull it sooner. Use the same pan for blanching as you will for sautéing so you save time and water.
Great additions would be golden raisins and or/pistachios or chopped Marcona almonds. Diced dried apricots would be nice. You could also scatter “frizzled” (slow fried) cipollini onions over the dish. A little diced ham or prosciutto, or even pancetta would be nice, too. Istead of parsley, you might try mint or marjoram.
Serves: 4
Source: Chef Andrew E Cohen
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