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!
Ingredients1 cauliflower, broken into small florets
3 cloves garlic, finely chopped
1tbs apple/cider vinegar
1tsp cumin powder
1tsp coriander powder
1tsp sweet Spanish smoked paprika