Cauliflower with Spanish Flavours

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8 May 2018 BY Julie Biuso
SERVES: 4-6

This is good with vegetable dishes –beans, purées, traybakes – and also with chicken, pork and fish.

Ingredients

1 small cauliflower 2 Tbsp extra virgin olive oil 1 Tbsp marjoram or dried oregano ½ cup dry white wine Flaky sea salt 1 Tbsp drained capers 20 pimiento-stuffed green olives, drained 2 cloves garlic, peeled and finely chopped 2 Tbsp chopped parsley Smoked paprika for sprinkling

Method

1 Trim cauliflower and cut into small florets. Put oil in a large frying pan (skillet) and put pan over gentle heat. Add cauliflower, marjoram or oregano and white wine and sprinkle with sea salt. Once everything is hot, cook gently for about 12 minutes, stirring from time to time. Aim to keep the cauliflower firm but not too crunchy.

2 Chop capers and olives and add to pan with garlic. Cook for a minute or two, then sprinkle with parsley and dust with smoked paprika (optional). Serve hot or at room temperature.