Coliflor Salteado (Sautéed Cauliflower with Garlic)
Coliflor Salteado (Sautéed Cauliflower with Garlic) is a traditional Spanish recipe for a classic accompaniment of cauliflower florets sauteed in oil and lemon juice with garlic. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Sautéed Cauliflower with Garlic (Coliflor Salteado).
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Ingredients:
1.5kg cauliflower, separated into florets
juice of 2 lemons
60ml olive oil
4 garlic cloves, crushed
salt and freshly-ground black pepper, to taste
chopped parsley, to garnish
Method:
Bring a pan of salted water to a boil, add the lemon juice, bring back to a boil then add the cauliflower florets and cook for about 6 minutes, until done through but still firm.
Drain the cauliflower pieces and set aside. Heat the olive oil in a pan, add the garlic and fry for 2 minutes, stirring constantly. Remove the garlic with a slotted spoon and discard. Add the garlic to the pan and turn to coat in the oil. Season to taste with salt and black pepper and fry gently for 2 minutes.
Arrange the cauliflower in a serving dish and drizzle over the oil from the pan. Garnish with chopped parsley and serve.
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