Cauliflower Al Ajoarriero Spanish Recipes
CAULIFLOWER IN HOT VINEGAR/COLIFLORAL AJO ARRIERO
Make and share this Cauliflower in Hot Vinegar/Colifloral Ajo Arriero recipe from Food.com.
Provided by bigbadbrenda
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the cauliflower and cut into florets.
- Simmer the cauliflower in plenty of boiling water for 10 minutes until nearly tender.
- Drain the cauliflower and keep 2 tbsp of the cooking liquid.
- Heat the olive oil in a small saucepan
- Fry the garlic cloves until lightly brown.
- Discard the garlic.
- Remove the saucepan from the heat and stir in paprika , wine vinegar and cooking liquid.
- Place the cauliflower in a casserole.
- Pour the sauce over the cauliflower.
- Cover and simmer over very low heat for 5-10 minutes.
Nutrition Facts : Calories 80.1, Fat 7, SaturatedFat 1, Sodium 20.7, Carbohydrate 4.1, Fiber 1.6, Sugar 1.3, Protein 1.4
SPANISH CAULIFLOWER RICE
A quick and easy side dish that is chuck full of veggies, but doesn't taste like it? Sign us up. Our Spanish Cauliflower rice is the perfect low-carb compliment to any Spanish main dish.
Provided by Steph
Categories Side
Yield 6
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, saute diced onion in olive oil until tender (about 5 minutes).
- Increase heat to medium-high. Add frozen riced cauliflower, tomato paste, tomatoes, cumin, chili powder, garlic, salt and pepper. Continue to cook for about 6-8 minutes, until the cauliflower is light and fluffy and the mixture is hot.
- Serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 218 kcal, Fat 15 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 18 g, Sugar 9 g, Protein 4 mg
CAULIFLOWER AL AJOARRIERO - SPANISH
Named after the muleteers who traded garlic around the inland meseta's towns and villages, ajoarriero dishes remain a part of everyday cooking. The salt cod ones are the most famous, but I like this dish from Valladolid because of the quieter flavors. This is, by the way, one of the region's few really distinctive vegetable dishes -- other than pisto and asadillo, both based on bell peppers -- and is great with a full red wine.
Provided by Raquel Grinnell
Categories Cauliflower
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and break the cauliflower into small florets and simmer in salted boiling water until just tender. Meanwhile, pound four of the garlic cloves, the parsley, and salt in a mortar. Stir in the olive oil and three tablespoonfuls of the cauliflower's cooking wateron.
- Separately, sauté the final sliced clove of garlic in a little olive oil in a heavy-based frying pan. Turn the heat down to low, add the pimentón and a little wine vinegar, and stir in the mortar's contents. Bring everything briefly to a boil.
- Drain the cooked cauliflower well in a colander, transfer to a heated serving dish, and pour the contents of the frying pan over the top.
Nutrition Facts : Calories 136.1, Fat 10.7, SaturatedFat 1.5, Sodium 47.3, Carbohydrate 9.3, Fiber 3.5, Sugar 3, Protein 3.3
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