Cauliflower with Garlic and Paprika


  • 2 lbs. cauliflowers, cut into florets
  • 1/2 whole lemon, juiced
  • 1/3 cup olive oil
  • 3 slices coarse country bread, cursts removed
  • 1 tablespoon sweet paprika
  • 2 cups water
  • salt
  • 4 cloves garlic, chopped
  • 3 tablespoons pine nuts, toasted
  • 1/2 bunch Italian parsley, chopped
  • freshly ground pepper


  • Soak the florets in a bowl of water with the lemon juice.
  • Warm the oil in a frying pan over medium heat. Add the bread slices and dry, turning once, until crisp and golden on both sides. Remove from the pan, break into pieces and place in 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 water and bring to a boil. Drain the cauliflower and add to the pan. Season with a little salt and cook, uncovered, until the couliflower is tender, 10-15 minutes.
  • Meanwhile, add the garlic, pine nuts and parsley to the 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 and transfer to a warmed serving bowl and serve.


  • Source:
  • "Adapted from Williams/Sonoma "Savoring Spain & Portugal""