Tapas-inspired Cauliflower

Add to some tacos shells with guacamole, alongside a fish dinner, or on its own, this classic Spanish tapas dish is a keeper.

1 head cauliflower
8 large cloves garlic, minced
2 tbsp olive oil
tsp Spanish paprika
Celtic sea salt
freshly-ground black pepper
fresh parsley or sprouts

Bring a pot of salted water to a boil. Chop cauliflower into equal-sized florets. Add to boiling water for 5 minutes, stirring gently. Drain and set aside.

In a large frying pan, heat oil over medium-low heat. Add garlic, stirring constantly so as not to burn. Add paprika and mix thoroughly. Then add cauliflower to pan, gently coating in the oil and paprika mixture, continuing to stir while cauliflower cooks. Season with Celtic salt and pepper. Serve immediately, topped with fresh parsley or sprouts.