Cauliflower with Garlic, Vinegar and Capers

Cauliflower with Garlic, Vinegar and Capers)

by Omar Allibhoy




  • Yield: Serves 4 as a tapa

  • Time: 5 minutes prep, 15 minutes cooking, 20 minutes total

This takes just 15 minutes to make, and I cook it very often at home because it’s simple, light and healthy and it’s full of flavour. This is a Spanish version of a Chinese stir-fry.




  • 1 large cauliflower, broken into florets and leaves reserved

  • 200ml (3/4 cup) milk

  • extra virgin olive oil, for frying

  • 5 garlic cloves, germ discarded (see note below) and sliced

  • 50g (5 tbsp) drained capers

  • 1 tsp cumin seeds

  • 1/2 tsp sweet pimentón (sweet smoked paprika)

  • 50ml (3 1/2 tbsp) sherry or other white vinegar

  • salt




Place the cauliflower florets in a large pan, cover them with water and then add a pinch of salt and the milk (this will make the cauliflower whiter and prevent odours). Cook over a high heat until al dente, about 8 minutes in total (from the time you put the cauliflower in the pan), drain and refresh under cold running water. Set aside.

Pour a good drizzle of oil into a cold frying pan, add the reserved cauliflower leaves, sliced garlic, capers and cumin seeds and then turn the heat to high. When the garlic turns golden, add the pimentón and then the sherry vinegar. Reduce the liquid for 30 seconds and then toss the cauliflower into the pan. Make sure the ingredients are well mixed and serve.