Spanish cauliflower in tomato sauce

Fill a stock pot a little over halfway with water, season generously with sea salt and bring to a boil over high heat.

Remove the outer leaves from the cauliflower, cut the head into four pieces and separate the florets, cutting large ones so all are a similar size.

Rinse the florets in a colander under water.

Boil the florets 4 to 6 minutes until just tender; a toothpick should go in easily with some resistance. Over-boiling makes them mushy.

Drain the cauliflower in a colander.

Heat a large fry pan over medium heat with the olive oil for a couple of minutes; add the onion and garlic and saute, stirring continuously, 3 to 4 minutes until the onion is translucent.

Add the sherry vinegar, paprika and thyme and mix quickly so the paprika does not turn bitter.

Add the tomato sauce and vegetable broth, season with sea salt and black pepper and mix; no sugar is needed because the paprika balances the acid.

Lower to low-medium heat and simmer 5 to 10 minutes until slightly thickened.

Add the cauliflower, mix, and simmer 2 to 3 minutes more until heated through.

Transfer to a serving dish and top with grated manchego and chopped parsley.