Cauliflower Al Ajoarriero Spanish

Transform your weeknight dinners with the bold and vibrant flavors of **Cauliflower Al Ajoarriero**, a classic Spanish-inspired dish that puts a fresh, flavorful twist on tender cauliflower. This comforting recipe pairs perfectly cooked cauliflower florets with a rich, smoky tomato and red bell pepper sauce, infused with the unmistakable aroma of golden garlic and a touch of smoked paprika. The entire dish is brought together with a sprinkle of fresh parsley for a bright finish. Ready in just 45 minutes, this one-pan wonder is both simple and satisfying, making it an ideal choice for busy evenings. Serve it as a hearty vegetarian main dish accompanied by crusty bread or as a flavorful side for your favorite Spanish meals. Perfect for lovers of Mediterranean flavors, this recipe is a must-try!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 head Cauliflower
• 5 cloves Garlic
• 1 large Red bell pepper
• 2 medium Tomatoes
• 1 teaspoon Smoked paprika
• 3 tablespoons Extra virgin olive oil
• 2 tablespoons Parsley
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Water

Directions

Step 1

Rinse the cauliflower and cut it into small florets. Set aside.

Step 2

Peel and slice the garlic cloves thinly. Dice the red bell pepper and tomatoes into small pieces. Finely chop the parsley and set it aside.

Step 3

In a large pan or skillet, heat the olive oil over medium heat.

Step 4

Add the sliced garlic to the pan and sauté until golden and fragrant, about 2 minutes, being careful not to burn it.

Step 5

Add the diced red bell pepper to the pan and cook for 5 minutes, stirring occasionally, until it softens.

Step 6

Stir in the diced tomatoes and smoked paprika. Cook for another 5 minutes until the tomatoes start to break down into a sauce-like consistency.

Step 7

Add the cauliflower florets to the pan. Season with salt and black pepper, stirring to coat the cauliflower in the tomato and pepper mixture.

Step 8

Pour in the water and reduce the heat to low. Cover the pan with a lid and let it simmer for 15-20 minutes, stirring occasionally, until the cauliflower is tender and infused with the sauce.

Step 9

Remove the lid and allow any excess liquid to evaporate if needed, letting the sauce thicken slightly.

Step 10

Sprinkle the chopped parsley over the top before serving. Adjust seasonings if necessary to taste.

Step 11

Serve hot as a main dish with crusty bread or as a side dish to complement other Spanish-inspired recipes.

Nutrition Facts

Serving size	(1312.9g)

Amount per serving	% Daily Value*
Calories	645.3

Total Fat 45.5g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 3302.9mg	0%
Total Carbohydrate 56.4g	0%
Dietary Fiber 20.4g	0%
Total Sugars 24.1g
Protein 17.1g	0%

Vitamin D 0IU	0%
Calcium 233.5mg	0%
Iron 5.4mg	0%
Potassium 2906.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.2%

Protein: 9.7%

Carbs: 32.1%