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Cauliflower


Cauliflower that's delicious ...
 

So you’re staring at one of those heads of cauliflower in the grocery store and you’re thinking: Who buys these things? Here’s a recipe from Spain to change your mind. We found it in a book in a series put out by Time-Life, The Good Cook: Techniques & Recipes: Vegetables. The recipe is originally from the book Tia Victoria’s Spanish Kitchen by Victoria Serra, translated into English by Elixabeth Gili.

Spanish cauliflower

1 cauliflower, trimmed and divided into florets
salt
2 hard-boiled eggs, chopped
1 cup olive oil (we use slightly less oil, anywhere from to cup;
use what you feel best)
2 or 3 garlic cloves, chopped
1 tablespoon chopped fresh parsley

Boil the cauliflower florets in salted water for 10 to 15 minutes, or until tender. Drain, put them in a warmed serving dish and sprinkle them with the chopped eggs. Heat the oil in a small heavy skillet, and fry the garlic and parsley until crisp. Sprinkle over the cauliflower and serve.

(Source: Vegetables of The Good Cook: Techniques & Recipes. Alexandria, Virginia: Time-Life Books, 1979.)



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