Cauliflower with Garlic and Parsley
Who knew that a straightforward boiled cauliflower could get a glamorous makeover with garlic and parsley, turning it into a side dish that steals the show from meats and poultry? This recipe captures the essence of simple elegance, offering a fresh, aromatic lift that feels both comforting and sophisticated, with the mild crunch of florets enhanced by herbal notes and a hint of savouriness.
The combination delivers a delightful mix of textures, from tender vegetables to a smooth, infused coating, evoking a sense of wholesome indulgence. Key elements like garlic and parsley bring vibrant flavours that awaken the palate, while the overall technique keeps things effortlessly achievable for any home cook looking to add a touch of flair to their meal.
Cook: 5 minutes
Ingredients
Cauliflower
- 1 medium cauliflower, broken up into florets
Garlic and Parsley
- 2 garlic cloves
- 3 tbsp parsley, finely chopped
- 6 tbsp olive oil
- salt and pepper
To Serve
- pinch paprika
Method
- Cauliflower: Bring a large saucepan of water to the boil. Place the cauliflower in the boiling water and cook it for a couple of minutes until just tender. Drain it and place it in a bowl. Keep it warm until ready to serve.
- Place the garlic and parsley in a food processor with three tablespoons of the olive oil. Process it so that it is a rough puree. Pour it over the cauliflower and toss it to coat well. Serve.
- To Serve: Serve the cauliflower in one large bowl or individual plates sprinkled with a little paprika. Serve
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