Ingredients:
1 medium head of cauliflower
3-5 tablespoons olive oil
3 medium-sized garlic cloves, peeled
2 tablespoons chopped parsley
sea salt
1 tablespoon sweet paprika
2 tablespoons strong red wine or sherry vinegar
Directions:
1. Cut the cauliflower into small pieces; the size you will want to serve. Steam over boiling water in a steaming basket, covered, until they are fairly tender, but not completely cooked, about 5 minutes. Turn off the heat and tilt the cover of the pan to release steam. When cool, place the cauliflower on a serving platter, reserving cooking water.
2. While the cauliflower is steaming, heat the oil with the garlic in a heavy skillet over medium-low heat. When the garlic is light brown, turn off the heat and put the garlic cloves in a mortar. Pound the garlic with half the parsley and several pinches of salt, forming a rough paste.
3. Return the pan to low heat and add the paprika, vinegar, ¼ cup cooking water from the cauliflower, and parsley-garlic mixture. Stir rapidly; then pour the sauce over the cauliflower and garnish with the remaining parsley. Serve right away.
Makes 4 servings