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Cauliflower al ajoarriero

Vegetables60 minutes4 people115 calories
1/52/53/54/55/5 (8 votes)
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By Mayra Fernandez Joglar

cauliflower-al-garlic-thermorecetas

Cauliflower al ajoarriero is a simple recipe, economic and very popular. Hence, in each house a different ajoarriero was prepared. In mine it is made, of a lifetime, with vinegar. And we also like garlic to have a leading role.

I have already commented to you on more than one occasion that in this type of simple recipes it is essential that the ingredients are of good quality. That is why I recommend that you use a good paprika that will give our recipe a beautiful color.

As always when we do something in the varoma, I recommend that you take advantage of the time and energy to cook another recipe in the glass. In this case you can cook some potatoes to add them to our cauliflower al ajoarriero. Although you can also prepare any other recipe.

Cauliflower al ajoarriero

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A simple, inexpensive and popular recipe of our gastronomy.

  • Mayra Fernandez Joglar
  • Recipe type: vegetables
  • Calories: 115
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 1 medium cauliflower
  • 40 g olive oil
  • 3 cloves of garlic
  • 1 teaspoon (dessert size) La Vera paprika
  • 1 tablespoon (soup size) vinegar
  • Chopped parsley (optional)

Preparation

  1. We fill the glass with water up to the second mark, the 1-liter mark. We heat it for 7 minutes, 100º, speed 1.

  2. Meanwhile, we separate the bouquets and wash them well. We distribute them on the varoma tray. When the water is already hot, we put the closed varoma in its position and program 40 minutes, varoma temperature, speed 2. At the end of the time, we check with a fork that the bouquets are soft. Otherwise we prolong the cooking for 5 minutes.

  3. We carefully remove the varoma and reserve without opening it. We discard the cooking water and dry the glass with kitchen paper.

  4. We put the oil and heat it for 3 minutes, varoma temperature, speed 1.

  5. Meanwhile, we laminate the garlic cloves. And when the time is up we add them to the glass, we program 4 minutes, varoma temperature, speed 1.

  6. Afterwards, we add the paprika taking care not to fall on the blades and stir during 20 seconds, speed 3, left turn.

  7. We pour the vinegar and program 1 minute, speed 3, left turn.

  8. We add the cauliflower that we had reserved and with the spatula we mix well ensuring that all the bouquets are impregnated with the sauce.

  9. We serve in four plates and finish by sprinkling a little chopped parsley.

More information - Consommé with crispy quail


Discover other recipes of: Salads and Vegetables, Easy, Varoma Recipes, Vegans

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  1.   Pepa Zambrana said
    ago 8 years

    Good Morning!! Well, it has to be luxurious. I love cauliflower

    Reply to Pepa Zambrana
  2.   Susana alvaro said
    ago 8 years

    Today for lunch I have prepared your cauliflower, it was very good, the only thing that I will cook a little more. A doubt sauce was a little scarce, how can I increase it?

    Reply to Susana Alvaro
    1.    Mayra Fernandez Joglar said
      ago 8 years

      Hi Susan:
      Cooking time depends on the piece itself and how large the bouquets are. That is why in the recipes I have put that cooking can be prolonged.
      On the ajoarriero it is not a sauce, it is rather a rehash. So the only way to increase quantity is by increasing the oil but you also increase calories. The only thing I can think of is that you add a little of the cooking water. If you try it, tell us, okay?
      Regards!

      Reply to Mayra Fernández Joglar
  3.   Soraya said
    ago 7 years

    The recipe is very rich, although I put twice the amount of ajoarriero in these quantities, I like the taste of garlic and paprika. I also added a little bit of hot paprika and it came out really good! Thank you.

    Reply to Soraya
    1.    Mayra Fernandez Joglar said
      ago 7 years

      Hi Soraya:

      I am also in love with garlic and paprika !!

      I'm glad you liked the recipe.

      Greetings.

      Reply to Mayra Fernández Joglar
  4.   Pep said
    ago 6 years

    And the salt?

    Reply to Pep