Cauliflower Al Ajoarriero Spanish Food

GRATIN COLIFLOR - SPANISH CAULIFLOWER GRATINADA

Steps:

• Preheat the oven to 375º.
• Sauce:.
• Slowly melt the butter over medium-low heat.
• Add all of the flour at once and stir until there are no lumps.
• Cook the butter and flour slowly over medium heat while stirring for about 4 minutes.
• Remove from the heat and set aside.
• Heat the milk over medium heat until it almost boils.
• Pour the hot milk into the flour and butter mixture and stir rapidly until it all comes together into a smooth sauce.
• Put the mixture back over medium heat and cook for a couple minutes until it thickens and add salt and pepper to your taste. Add more milk if necessary to make thin enough to easily pour out of the pan.
• Wash and cut the cauliflower into small florets.
• Arrange half of the cauliflower on the bottom of a small baking dish.
• Crumble the egg over this lower layer and add the anchovies if using.
• Sprinkle the parsley over the layer and add a light layer of the cheese.
• Now add the remaining cauliflower in the top layer.
• Cover with the remaining cheese and pour the sauce over the entire dish.
• Add the remaining butter in small chunks over the top of the dish and bake for about 30 minutes or until the top is golden brown and the cauliflower is cooked.

SPANISH CAULIFLOWER

Steps:

• Break the cauliflower into florets and cook in boiling salted water for 5 minutes Drain.
• In a large bowl combine the butter, sugar, salt, pepper and cracker crumbs.
• Stir in the green peppers, tomatoes, onion 1 1/4 cup cheese and drained cauliflower.
• Pour into a 2 quart casserole and top with remaining cheese.
• Bake in a 350* oven for 1 hour.

CAULIFLOWER AL AJOARRIERO - SPANISH

Steps:

• Wash and break the cauliflower into small florets and simmer in salted boiling water until just tender. Meanwhile, pound four of the garlic cloves, the parsley, and salt in a mortar. Stir in the olive oil and three tablespoonfuls of the cauliflower's cooking wateron.
• Separately, sauté the final sliced clove of garlic in a little olive oil in a heavy-based frying pan. Turn the heat down to low, add the pimentón and a little wine vinegar, and stir in the mortar's contents. Bring everything briefly to a boil.
• Drain the cooked cauliflower well in a colander, transfer to a heated serving dish, and pour the contents of the frying pan over the top.