Spanish Cauliflower in Tomato Sauce

Von Spain on a Fork · 35 Min.

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Zubereitung

1. Fill a stock pot a little over half full with water, season generously with salt, and bring to a high boil.
2. Remove the outer leaves from the cauliflower, cut the head into 4 evenly sized pieces through the stem, then cut the florets to similar sizes and rinse them.
3. When the water boils, add the florets and cook for 4 to 6 minutes, until just tender. Drain well.
4. Heat the olive oil in a large frying pan over medium heat.
5. After a couple of minutes, add the chopped onion and garlic and stir constantly. When the onion is translucent after 3 to 4 minutes, add the sherry vinegar, paprika and thyme and stir quickly.
6. Add the tomato sauce and vegetable broth, season with salt and pepper and mix. Lower the heat to low-medium and simmer.
7. Simmer for 5 to 10 minutes, until the sauce has slightly thickened.
8. Add the cauliflower florets, stir, simmer for 2 to 3 minutes, then remove from the heat.
9. Transfer to a serving dish, top with the grated cheese and chopped parsley, and serve.

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