Recipe: Cauliflower with Paprika and Garlic Sauce

Cauliflower with Paprika and Garlic Sauce
rec.food.recipes/Carol Miller-Tutzauer/1992
Serves 4

1 medium-sized cauliflower, about 1 1/4 lbs
1 Tbsp olive oil
3 medium-sized cloves garlic, peeled and left whole
2 Tbsp chopped fresh parsley
salt
1 Tbsp sweet paprika (not the hot stuff)
2 Tbsp red-wine or sherry vinegar

Cut cauliflower into bite-sized pieces. Steam them over boiling water until they are fairly tender but not completely cooked, about 4 to 5 minutes. Turn off the heat, cover and set aside.

While the cauliflower is steaming, heat oil in a small, nonstick skillet over medium-low heat. Add garlic and cook, turning often, for several minutes, until light brown. Turn off the heat and leave the oil in the skillet. Put the garlic cloves in a mortar and pound them with half the parsley and several pinches of salt, forming a coarse paste. Place the cauliflower on a serving platter, reserving the cooking water.

Return the skillet to low heat and stir in paprika, vinegar, 1/4 cup cauliflower cooking water and the garlic-parsley paste. Pour the sauce over the cauliflower and garnish with remaining parsley.