Battered cauliflower with garlic and paprika sauce
This battered cauliflower is slightly reminiscent of the legendary stewed omelettes, but since it is made from cauliflower, it is lighter and lets us benefit from the vitamins and minerals of this vegetable in a very appetizing way.
In addition, thanks to the cauliflower's own characteristics, such as its tender texture and porosity, it absorbs flavors very well, so we can enjoy all the notes that make up the dish in each and every bite.
Its flavor is mild and delicious thanks to the simple but tasty sauce made with garlic and La Vera paprika, which gives it the savory, smoky touch so unmistakable of this type of paprika.
As a whole, this recipe is rich in flavonoids, amino acids, alliin, carotene, fiber, alpha-lipoic acid, vitamins A, C, E, K and the B group (B1, B2, B3, B5, B6 and B9, or folic acid); sulfur, boron, calcium, phosphorus, iron, magnesium, manganese, potassium, selenium and zinc.
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- Step 1Wash the cauliflower, cut it into florets and place them in a fairly deep pot. Once all the florets are cut, add the salt and cover them with water. Put the pot on the heat and let it boil for 15 minutes. After this time, turn off the heat and drain the cauliflower, taking care that the florets don't fall apart. Set aside.
- Step 2In a bowl, put the Yolanda flour and gradually add water, stirring until you get a thick batter. Set aside.
- Step 3Pour the oil into a pan and heat it. Once it is hot (but not smoking), take the cauliflower florets in batches and dip them in the flour and water mixture we prepared. Carefully add them to the pan and let them fry. When they are golden, turn them over and let the other side cook until golden too. When they are all done, carefully place them in a colander or strainer so the excess oil drains off.
- Step 4Once the florets are well drained, place them in a large pot, taking care that they don't fall apart, and set aside.
- Step 5Thinly slice the garlic cloves, put them in a mortar with a pinch of salt and crush them. Then add a little water and set aside.
- Step 6Remove the oil used to fry the cauliflower from the pan, leaving just a little, and heat it again over low heat. When it is warm, add the paprika and stir so it doesn't burn.
- Step 7Add the contents of the mortar, stir, add the glass of water and a little salt and wait for it to come to a boil, turning the heat up slightly. When the broth boils, remove from the heat, pour it into the pot with the cauliflower and cook over low heat for 10 minutes, shaking the pot occasionally so the sauce blends well with the cauliflower. After this time, turn off the heat, let it cool a little to boost the flavor and serve.