Coliflor a la importancia
Spain on a Fork · ♥ 1.3K likes · 15.5K views · 9 min video
Read about cauliflower in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- water
Fill a stock pot halfway with water, season generously with sea salt and heat on high.
Coliflor a la importancia
- sea salt
- 1 lb cauliflower
Remove the outer leaves, cut the head into 4 pieces, separate the florets and cut the large ones so all are similar in size; rinse in a colander.
Salted water in the stock pot
Boil the florets 4 to 6 minutes, about 5, until just al dente; a toothpick should meet some resistance. Do not overboil.
Breaking the cauliflower into florets
Drain, rinse under cold water to stop the cooking and bring to room temperature; shake off excess water.
- 60 g all purpose flour
- 1 whole large egg
- freshly cracked black pepper
Put the flour in one bowl; crack the egg into another, season with sea salt and black pepper and whisk.
- 90 ml extra virgin olive oil
Heat a large fry pan over medium heat with the extra virgin olive oil for a couple of minutes.
Fry the florets in a single layer, evenly spaced, 6 to 8 minutes until golden all around; set aside.
- 1 whole small onion
- 4 cloves garlic
In the same pan sauté the onion and garlic, stirring continuously, about 3 minutes until slightly translucent.
- 8 g all-purpose flour
Add the flour and cook 2 minutes, stirring, to cook off the raw flavor.
Cooking out the flour
- 120 ml dry white wine
- ½ tsp sweet smoked Spanish paprika
Add the white wine and smoked paprika and cook 2 to 3 minutes to a thick paste with the alcohol cooked off.
- 360 ml vegetable broth
Add the vegetable broth and cook about 5 minutes, stirring, to a slightly creamy sauce; season with sea salt and black pepper.
Return the florets in a single layer, shake the pan to coat, and simmer 1 to 2 minutes until heated through.