Cauliflower in Hot Vinegar Colifloral Ajo Arriero

Tangy, bold, and irresistibly aromatic, Cauliflower in Hot Vinegar (Colifloral Ajo Arriero) is a savory Spanish-inspired dish that brings simple ingredients to life. Tender cauliflower florets are infused with the zesty tang of white vinegar, the kick of red pepper flakes, and the rich aroma of golden sautéed garlic. Simmered to perfection, this quick and easy recipe balances heat and acidity with a hint of olive oil for a silky finish. Whether served warm as a flavorful side dish or chilled as an appetizer, this versatile cauliflower creation is a deliciously bold addition to any meal. Garnish with fresh parsley for a bright pop of color and a touch of herbaceous freshness. Perfect for those seeking unique yet simple vegetable recipes with a Mediterranean flair!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 head Cauliflower
• 3 tablespoons Olive oil
• 4 large Garlic cloves
• 1 teaspoon Red pepper flakes
• 0.5 cup White vinegar
• 0.5 cup Water
• 1 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Parsley (optional, for garnish)

Directions

Step 1

Prepare the cauliflower by breaking it into small, bite-sized florets. Rinse thoroughly and set aside.

Step 2

Bring a pot of lightly salted water to a boil. Add the cauliflower florets and cook for 5–7 minutes until just tender but still firm. Drain and rinse under cold water to stop the cooking process. Set aside.

Step 3

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

Step 4

Slice the garlic cloves thinly. Add them to the hot oil and sauté for 1–2 minutes until golden and fragrant, being careful not to let them burn.

Step 5

Stir in the red pepper flakes and cook for another 30 seconds to release their flavor.

Step 6

Carefully add the white vinegar and water to the skillet. Stir to combine, and bring the mixture to a gentle simmer.

Step 7

Add salt and black pepper to the vinegar mixture, stirring until dissolved.

Step 8

Add the cooked cauliflower florets to the skillet, tossing gently to coat them evenly in the sauce.

Step 9

Simmer the mixture over low heat for 3–5 minutes to let the cauliflower absorb the flavors.

Step 10

Remove from heat and let the dish cool slightly before serving. For a more developed flavor, refrigerate for at least 1 hour and serve chilled.

Step 11

Garnish with chopped parsley if desired and serve as a side or appetizer.

Nutrition Facts

Serving size	(915.1g)

Amount per serving	% Daily Value*
Calories	601.1

Total Fat 44.2g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 3283.5mg	0%
Total Carbohydrate 40.8g	0%
Dietary Fiber 14.3g	0%
Total Sugars 12.2g
Protein 14.1g	0%

Vitamin D 0IU	0%
Calcium 204.6mg	0%
Iron 3.8mg	0%
Potassium 2107.3mg	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: 64.4%

Protein: 9.1%

Carbs: 26.4%