CAULIFLOWER WITH GARLIC, VINEGAR & CAPERS
“I always like to remove the germ from inside the garlic clove to make the flavour less aggressive. In young cloves it is soft and tender but as it grows older it turns bitter – slice the clove in half and pry out the central germ with a small knife or your fingernail.”
Serves 4 as a tapa
Takes 15-20 minutes
INGREDIENTS
• 1 large cauliflower, broken into florets and leaves reserved • Salt • 200ml/7fl • Extra virgin olive oil, for frying • 5 cloves garlic, germ discarded (see above) and sliced • 50g/2oz drained capers • 1 tsp cumin seeds • ½ tsp sweet pimentón (sweet smoked paprika) • 50ml/2fl oz sherry vinegar or any other white vinegar