Spanish vinegar and garlic cauliflower (coliflor al ajo cabanil)

Choose a head with tight florets and no brown or yellow spots.

Remove the outer leaves and some stem, quarter the head and break or cut into florets of similar size, trimming extra stem.

Rinse the florets in a strainer under cold running water and dry completely.

Pound the chopped garlic, parsley and a pinch of sea salt to a paste in a mortar.

Mix in the sherry vinegar and set the sauce aside.

Heat a large fry pan over medium-high heat about five minutes.

Add the garlic-infused olive oil and the florets; coat and spread in a single layer.

Stir every minute and spread out again, 9 to 10 minutes in all, until golden and a toothpick goes in with some resistance.

Lower to medium-low, add the vinegar and garlic sauce, season generously with sea salt and black pepper; cook 2 to 3 minutes until absorbed.

Transfer to a serving dish and garnish with fresh parsley.