A saffron take on Cauliflower Medley, built on smoked paprika and garlic and finished the way we like it. Ready in about 1 hr 25 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the smoked paprika and garlic elements, and pat the cauliflower dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the cauliflower and braise until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the manchego and the rest of the smoked paprika and garlic flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped parsley and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Spanish
Members
Our tested Smoked Turkey Side: sun-baked, generous, and balanced with smoked paprika and...
Spanish This Spanish Cookies leans on piquillo pepper to do the heavy lifting. We steam the Cauliflower...
Spanish Our tested Grilled Cod Grain Bowl: saffron, generous, and balanced with sherry and almond....
Spanish Weeknight-friendly Chicken Thigh Ramen with the smoked paprika and garlic we come back to again...