posted by Connie 12-19-100 3:00 PM
Time-Life Book "Savoring Spain and Portugal" by Joyce Goldstein.
Cauliflower with Garlic and Paprika
2 pounds cauliflower, cut into florets
2 teaspoons fresh lemon juice
1/3 cup olive oil
2 or 3 thick slices coarse country bread, crusts removed (about 3 ounces)
1 tablespoon sweet paprika
2 cups water
3 cloves garlic, coarsely chopped
2 tablespoons pine nuts, toasted
3 tablespoons chopped fresh flat-leaf (Italian) parsley
Freshly ground pepper to taste
Fill a bowl with water and add the florets and lemon juice. Set aside until needed.
In a large frying pan over medium heat, warm the olive oil. Add the bread slices and fry, turning once, until crisp and golden on both sides, 3 to 5 minutes total. Remove from the pan, break into pieces, and place in a blender or food processor. Add the paprika to the oil remaining in the pan, over low heat, and cook for a minute or two to release its fragrance. Add the 2 cups water and bring to a boil.
Drain the cauliflower and add to the pan. Season with a little salt and cook, uncovered, until the cauliflower is tender, 10 to 15 minutes.
Meanwhile, add the garlic, pine nuts and parsley to the blender (or food processor) and pulse until well crushed. When the cauliflower is tender, add about 1/4 cup of the cauliflower cooking water, pulse once, and then transfer the mixture to the frying pan. Stir to mix and cook for 5 minutes over low heat to blend the flavors. Season with salt and pepper, transfer to a warmed serving bowl, and serve.
Makes 6 servings as a side dish.