From Albert Bevia:
This Spanish cauliflower in tomato sauce, known as coliflor en salsa de tomate, is what simple and delicious food is all about.
To make this recipe, I used a head of fresh cauliflower. You can also
use frozen cauliflower if you like. Just make sure to fully thaw it out
beforehand. Either way, make sure all the florets are similar in size;
that way, they all evenly cook.
TIPS & TRICKS to make this Recipe: You can serve this cauliflower warm, at room temperature, or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.
Spanish Cauliflower in Tomato Sauce | Coliflor en Salsa de Tomate
Watch Albert preparing this recipe: https://www.youtube.com/watch?v=RJz_WOoNBjU
Ingredients
- 1 head fresh cauliflower 1.5 lbs / 675 grams
- 3 tbsp extra virgin olive oil 45 ml
- 1 small onion (finely chopped)
- 4 cloves garlic (roughly chopped)
- 1 tbsp sherry vinegar 15 ml
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp dried thyme 0.50 grams
- 1 can tomato sauce (passata) 15 oz / 425 grams
- 1/4 cup vegetable broth 60 ml
- 2 tbsp grated Manchego cheese 15 grams
- sea salt & black pepper
- chopped parsley for garnish
Instructions
- Fill a stock pot a little over half ways with water, season generously with salt, and heat with a high heat
- In the meantime, remove the outer leaves from the head of cauliflower, then cut the head into 4 evenly sized pieces (through the stem), remove the florets, making sure to cut the bigger ones into smaller ones that way they´re all similar in size, add the florets into a colander and rinse under water
- Once the water comes to a boil in the stock pot add in the florets of cauliflower, boil for 4 to 6 minutes or until they’re just tender, then drain into a colander
- Heat a large fry pan with a medium heat and add in the olive oil
- After a couple of minutes add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the sherry vinegar, paprika, and thyme, quickly mix together, then add in the canned tomato sauce, vegetable broth, and season with salt & pepper, mix together, then lower to a low-medium heat and simmer
- After 5 to 10 minutes and the sauce has slightly thickened, add in the florets of cauliflower, mix together, simmer for 2 to 3 minutes, then remove from the heat
- Transfer into a serving dish, top off with the grated cheese, and chopped parsley, enjoy!
