Ingredients:
3 tablespoons olive oil
½ cup whole almonds, coarsely chopped
3 large cloves garlic, minced
1½ teaspoons smoked paprika
sea salt
2 pounds cauliflower, cut into small florets
1/3 cup water
1-2 teaspoons sherry vinegar, or your choice
Directions:
1. Heat 1 tablespoon olive oil in a heavy, large skillet over medium-high heat. Add the almonds. Stir until lightly browned, 2-3 minutes. Add the garlic and paprika. Sprinkle with sea salt; sauté 1 minute. Transfer to a small bowl.
2. Add the 2 remaining tablespoons of olive oil to the skillet. Add the cauliflower and sprinkle with sea salt. Add 1/3 cup water. Cover and boil until crisp-tender, about 4 minutes. Pour off any excess water. Stir in the almond mixture. Season to taste with salt and freshly ground black pepper. Mix in 1-2 teaspoons vinegar. Transfer cauliflower to a bowl and serve.
Serves 8