Breaded cauliflower with garlic and paprika sauce

Battered cauliflower with garlic and paprika sauce
Battered cauliflower with garlic and paprika sauce

This battered cauliflower usually reminds slightly of the mythical stewed tortillas , although being a dish made from cauliflower, it is lighter and allows us to benefit from the vitamins and minerals of this vegetable in a very appetizing way.

In addition, due to the characteristics of cauliflower, such as its tender texture and porosity, it absorbs the flavors very well, which means that we can enjoy all the notes that make up the dish in each and every one of the snacks.

Its flavor is soft and delicious thanks to the simple but tasty sauce made with garlic and paprika from La Vera, which gives it the tasty and 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 group B ( B1 , B2 , B3 , B5 , B6 and B9 or folic acid ); sulfur , boron , calcium , phosphorus , iron , magnesium , manganese , potassium , selenium and zinc .

Below you can see what ingredients you need and the steps to follow in order to make this simple and exquisite dish with a warm flavor.

Difficulty levelPreparation timeRations
Easy1 h.For 3 people

Ingredients

  • 1 cauliflower
  • 1 glass of water
  • 1 tablespoon salt
  • 5 tablespoons Yolanda flour
  • 2 garlic cloves
  • 1/2 teaspoon sweet paprika
  • 200 ml. extra virgin olive oil

Instructions

  1. Wash the cauliflower, cut the florets and put them in a slightly deep saucepan. When all the cauliflower florets are cut, add salt and cover them with water. Put the saucepan to heat and cook the cauliflower for 15 minutes. After this time, remove from the heat and drain the cauliflower carefully so that the florets do not fall apart. Set aside.
  2. In a bowl, add the Yolanda flour and add water, stirring to form a thick dough. Set aside.
  3. Put the oil to heat in a pan. When the oil is hot (but not steaming), take the cauliflower florets in batches and roll them in the mixture of flour and water. Put them carefully in the pan and let fry. When they are browned, turn them over and let cook the other side until it is browned too. When all the florets are cooked, deposit them carefully in a colander or strainer to remove excess oil.
  4. When the florets are well drained, place them in a large saucepan, taking care they do not fall apart. Set aside.
  5. Laminate the garlic cloves, put them in a mortar with a pinch of salt and mash. Then add some water and set aside.
  6. Remove the oil from the pan where the florets have been cooked, leaving just a little. Heat remaining oil over low heat and, when it is warm, add the paprika and stir to avoid burning.
  7. Add the content of the mortar, stir, add the glass of water and a little salt and wait for it to boil, turning up the heat slightly. When the stock boils, remove from the heat, put it in the saucepan where the cauliflower florets are and cook it over low heat for 10 minutes, stirring occasionally so that the sauce mixes well with the cauliflower. After this time, remove from the heat, let it temper a bit to enhance the flavor and serve.
Aerial shot of cauliflower in batter with garlic and paprika sauce
Aerial shot of cauliflower in batter with garlic and paprika sauce
Battered cauliflower with garlic sauce and paprika ready to serve
Battered cauliflower with garlic sauce and paprika ready to serve

Notes

  • When frying cauliflower, the oil should ideally cover the pan a couple of fingers.

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