Cauliflower and potatoes with garlic and paprika
Boiled cauliflower and potatoes tossed in a pan with golden garlic, paprika and a dash of vinegar, as in the ajoarriero of Navarre and Aragon. Just as good with broccoli; it is also baked as a gratin with béchamel and cheese.
- 40 minTime
- 22 minHands-on
- 4Portions
- ≈ €0.65per portion
- 310kcal per portion
Ingredients for 4 portions
- 1Cauliflower, in florets
- 500 gPotato, peeled, in chunks
- to tasteSalt
- 4 clovesGarlic, thinly sliced
- 5 tbspOlive oil
- 1 tspPaprika
- 1 tbspVinegar, wine vinegar
Method
- Break the cauliflower into florets and rinse them. Peel the potatoes and cut them into pieces of about 3 cm.
- Bring a large pan of salted water to the boil. Add the cauliflower and potatoes and cook for 15 minutes, until tender but still whole. Drain well.
- Meanwhile, peel the garlic and slice it thinly.
- Heat the oil in a large frying pan over a medium-low heat and fry the garlic for 2 minutes, until golden.
- Take the pan off the heat, stir in the paprika and add the cauliflower and potatoes straight away.
- Return the pan to the heat and toss gently for 4–5 minutes, until the vegetables take on a little colour. Sprinkle over the vinegar, toss and serve.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
