Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower | 1 kg |
| Eggs | 2 |
| Salted Capers | 1 tablespoon |
| Fresh Parsley | 1 bunch |
| Fine Salt | to taste |
| Extra Virgin Olive Oil | 80g |
| Red Wine Vinegar | 50g |
| Lemon Juice | ½ lemon |
| Garlic | 2 cloves |
| Sugar | 2 teaspoons |
| Sweet Paprika | 1 teaspoon |
Instructions
-
Prepare the Cauliflower
Begin by bringing a pot of lightly salted water to a boil. While the water is heating, clean the cauliflower by cutting off the stem and removing the outer leaves. Break the cauliflower into florets. Once the water is boiling, rinse the florets under running water and add them to the pot. Cook for about 12 minutes or until the cauliflower is tender. -
Prepare the Dressing
While the cauliflower is cooking, prepare the dressing. Finely chop the garlic and place it in a jar. Add the extra virgin olive oil, the juice of half a lemon, red wine vinegar, and sugar. Seal the jar tightly and shake it vigorously until the ingredients are well mixed. -
Combine Cauliflower and Dressing
Once the cauliflower has finished cooking, drain it and transfer it to a large bowl. Pour the prepared dressing over the cauliflower, ensuring the florets are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least an hour to allow the flavors to marinate. -
Prepare the Hard-Boiled Eggs
While the cauliflower is chilling, place the whole eggs in a small pot and cover them with cold water. Bring the water to a boil and then reduce the heat to medium. Let the eggs cook for about 10 minutes. Afterward, drain the eggs and cool them under a gentle stream of running cold water. Carefully peel the eggs once they are cool. -
Finish the Dish
Remove the cauliflower from the fridge. Slice the hard-boiled eggs and scatter them over the cauliflower. Add the salted capers and a sprinkle of fresh parsley for garnish. Serve chilled as a delicious and flavorful side dish that pairs perfectly with a variety of main courses.
Enjoy your Catalan-style cauliflower!
