Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Cauliflower With Paprika And Garlic Sauce
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- #88614
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 1/4 pound cauliflower
1 tablespoon olive oil
3 cloves garlic, peeled and left whole
2 tablespoons chopped fresh parsley
salt
1 tablespoon sweet paprika (not the hot stuff)
2 tablespoons red wine or sherry vinegar
directions
Cut cauliflower into bite-sized pieces. Steam them over boiling water until they are fairly tender but not completely cooked, about 4 to 5 minutes. Turn off the heat, cover and set aside.
While the cauliflower is steaming, heat oil in a small, nonstick skillet over medium-low heat. Add garlic and cook, turning often, for several minutes, until light brown. Turn off the heat and leave the oil in the skillet.
Put the garlic cloves in a mortar and pound them with half the parsley and several pinches of salt, forming a coarse paste. Place the cauliflower on a serving platter, reserving the cooking water.
Return the skillet to low heat and stir in paprika, vinegar, 1/4 cup cauliflower cooking water and the garlic-parsley paste. Pour the sauce over the cauliflower and garnish with remaining parsley.
added by
schmidt
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 24, 2009
What a great way to serve cauliflower! The sauce takes a few steps to prepare but we liked the change from the usually thick or cheesy sauces you see in recipes. The vinegar wasn't overpowering and the roasted garlic flavor was nice and mellow. We did cook the cauliflower a little longer then the directions state as we didn't feel it would finish cooking to our liking just sitting in the steamer while we prepared the sauce. The sauce doesn't really take long once the garlic is cooked.