The Catalan-style cauliflower is an easy and quick, very tasty side dish that you can eat cold from the fridge, at room temperature, or still warm.
The consumption of cauliflower provides fiber beneficial for intestinal health and useful for controlling the absorption of cholesterol and sugars.
So it’s a vegetable that’s very good for health, although not everyone likes it. But you’ll see that with this recipe, you’ll change your opinion.
DID YOU KNOW:
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YOU’LL BE SURPRISED.
With very few ingredients, you’ll have a truly flavorful dish to accompany any main course you choose, and it keeps in the fridge and gains more flavor.
Let’s discover the recipe for Catalan-style cauliflower right after the photo as always.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for Catalan-style cauliflower
- 1 cauliflower
- 2 vine tomatoes
- 2 tablespoons pickled capers
- 3 fillets anchovies in oil
- 1 sprig basil
- 1 teaspoon sweet paprika
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 2 pinches salt
- 1 pinch ground cumin
- 2 cloves fresh garlic
Tools
- 1 Pan
Preparation of Catalan-style Cauliflower
To prepare the Catalan-style cauliflower, first clean the cauliflower by removing the central stalk and outer leaves.
Separate the florets and if they are too large, cut them in half.
Cook the cauliflower preferably by steaming or in the microwave. Steaming takes 12/15 minutes, while in the microwave it will only take 6.
If you choose microwave cooking, just place the cauliflower florets in a glass salad bowl, add 1 tablespoon of water, cover with plastic wrap, set to maximum power, and cook for 5 or 6 minutes.
Remove from the microwave and if the plastic wrap descends and creates a vacuum, it means the cauliflower is perfectly cooked. Otherwise, extend the cooking for a few more minutes.
Meanwhile, in a large pan, heat the olive oil and sauté the finely chopped garlic cloves.
When the garlic starts to sizzle, add the anchovies and mash them with the back of a spoon to dissolve them.
Add the capers, rinsed very well under cold running water, and let everything flavor for a few minutes.
Cut the tomatoes into pieces, removing the seeds and internal water, and incorporate them into the pan, letting them flavor for 2 or 3 minutes.
Turn off the heat and in a large salad bowl dissolve the paprika, salt, and cumin in a little extra virgin olive oil, add the red wine vinegar, and mix.
Once cooked, incorporate the cauliflower into the salad bowl with the vinaigrette and add the seasoning from the pan.
Mix very well and chop the basil leaves by hand, incorporating them just before serving at the table and..
ENJOY YOUR MEAL
Catalan-style Cauliflower Variants with Mimosa Eggs
You can prepare Catalan-style cauliflower by also adding 2 boiled eggs, crumbled on top, thus turning the side dish into a vegetarian main course.
Catalan-style with Crumbled Bread
In the pan where you dissolved the anchovies and capers, add some breadcrumbs and let it absorb the seasoning and toast lightly before adding it to the cauliflower.
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