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Tapas Cauliflower

Invented in Spain, but beloved all around the globe.

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Tapas Cauliflower

Go to any tapas restaurant and you’ll most likely find cauliflower on the menu, often made in the same way across different establishments. This Spanish style of preparation is easy, but results in a savory, garlic-y side dish that compliments just about anything you can think of. It’s tender, but not mushy, and is a flavorful way to make cauliflower at home.

To get started you’ll need to boil the cauliflower for a few minutes to soften it up.

Tapas Cauliflower

Then add some fresh garlic to a skillet and cook it for a minute before adding the cauliflower.

After that you only need to toss it with some signature Spanish spices to get to the finish line. I like to add a lot of freshly-cracked black pepper to the pan to give it plently of flavor without becoming too spicy.

Tapas Cauliflower

It’s so quick and easy to make. I honestly think I spent more time cutting the cauliflower into florets than I did actually cooking them!

To finish this dish off just a sprinkle of parsley gives it a fresh look and taste.

Tapas Cauliflower

See how easy it is to get tapas style cauliflower at home with this recipe. I love having this little trick up my sleeve and I think you will, too!

Serves 4

15m prep time

10m cook time

85 calories

5.0
Rated 5.0 out of 5
Rated by 3 reviewers
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Ingredients
  • 1 head cauliflower, chopped into florets
  • 1 teaspoon salt, plus extra for seasoning
  • 2 tablespoons olive oil
  • 6 cloves garlic, chopped
  • 1 teaspoon smoked paprika
  • 1 tablespoon chopped fresh parsley
  • black pepper to taste
Preparation
  1. Add cauliflower and salt to small pan. Fill with just enough water to cover cauliflower. Bring water to a boil and cook for 4-6 minutes or until just tender.
  2. Drain cauliflower and set aside. Heat oil in large skillet over medium heat. Add garlic and cook for 1 minute. Add cauliflower to pan and cook for 2 minutes.
  3. Remove from heat and toss cauliflower with paprika and black pepper
  4. Sprinkle with more salt and parsley to serve.

Recipe adapted from Spain on a Fork.