Spanish Cauliflower!

Tonight’s focus is on three ingredients that I’ve introduced into my kitchen this year.

• Moroccan Olive Oil
• Sweet Spanish Paprika
• Flatiron Pepper Blend

To celebrate them, I brought them together for this evening’s meal.

In a skillet on a medium/low heat, pour in a couple tablesoons of olive oil, add several cloves of fresh minced garlic and about a tablespoon of paprika. Add pepper flakes to your liking. Stir and simmer for a few minutes. Add salt if you like, I don’t on mine.

Add cooked cauliflower florets, broken down to bite-size. I boiled mine for 5 minutes, but you can steam them too. You want them a little crunchy, but absolutely NOT mushy. Turn off the heat. Stir/toss the till well coated.

Garnish with parsley. That’s it! I served mine with a side salad and a side steak. 😁

The olive oil: https://www.amazon.com/dp/B07WWZQKT1?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1

The Paprika: https://www.amazon.com/dp/B00F9YIG08?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1

The pepper flakes: https://www.amazon.com/dp/B075X2RFXM?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1