Cauliflower with Capers

September 21, 2018

This lovely veggie dish (itself a rarity in meat-loving Spain) is from Andalucia, heavily influenced by North Africa. The tang of capers and apple vinegar is balanced by a little sugar, and the dish is seasoned with coriander, cumin and paprika. It is best to keep the cauli crunchy, and the dish can be enjoyed cold as well as hot, for example as part of a salad buffet. Sweet, sour and aromatic, this is a real treat!


1Boil a kettle and immerse the cauliflower florets in the hot water for 30/40 minutes, then drain the florets thoroughly.

2Heat a heavy frying pan and add 1tbs olive oil, then the garlic.

3Saute until the garlic is starting to colour, and now add the cauliflower florets.

4Add the capers and keep sauteeing for a minute or two, then add the spices and sugar.

5Finally add the vinegar and toss the ingredients until they are thoroughly mixed, adding a grind of salt and pepper.

6Serve hot or cold.


1 cauliflower, broken into small florets

3 cloves garlic, finely chopped

1tbs capers

1tbs apple/cider vinegar

1tsp cumin powder

1tsp coriander powder

1tsp sweet Spanish smoked paprika

1/2tsp sugar