Marinated Cauliflower Recipe - The Washington Post
This crunchy, sour snack is hearty enough in small quantities to take the edge off when you're cooking -- and hungry. It can also be served as part of a pickle tray or cheese plate, or alongside other tapas.
The cauliflower needs to marinate in the refrigerator for 3 days before serving; the marinated cauliflower can be refrigerated for several weeks.
Adapted from "Easy Tapas: Spanish Snacks to Serve With Cocktails," by Julz Beresford (Ryland Peters & Small, 2004).
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Ingredients
measuring cupServings: 5 cups
Directions
Step 1
Place the hot water in a small bowl and crumble the saffron threads into it.
Step 2
Meanwhile, bring a large pot of salted water to a boil over high heat.
Step 3
Break the cauliflower into florets and cut the head and stem into thin slices. Add to the salted water and blanch for about 30 seconds, then drain and transfer to a medium bowl. (Do not overcook; the cauliflower should remain slightly crunchy.)
Step 4
Heat the oil in a large skillet over medium heat, then add the garlic, paprika, vinegar, sugar, rosemary, lemon and salt and pepper to taste. Bring to a boil and cook for a few minutes, then add the saffron and its soaking water. Pour the mixture over the cauliflower and toss well. Cover with plastic wrap or transfer to an airtight container; refrigerate for at least 3 days before serving.
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Nutritional Facts
Per 1/2-cup serving
Calories
66
Fat
5 g
Saturated Fat
1 g
Carbohydrates
6 g
Sodium
35 mg
Protein
1 g
Fiber
1 g
Sugar
5 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from "Easy Tapas: Spanish Snacks to Serve With Cocktails," by Julz Beresford (Ryland Peters & Small, 2004).
Tested by Joe Yonan.
Published September 1, 2009
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