This is another dish we had at Jose Andres restaurant in Washington DC. Jaleo is a Spanish tapas restaurant that is DEEEEEEELICIOUS. I made a few other recipes from this restaurant: Apple/Fennel salad and bread with tomato and jamon serrano. The ingredients in this cauliflower dish first sounded odd, but like most things that are ‘odd’ I usually love them. This is so yummy. Sweet, creamy, and salty and EASY. Its a great side dish or even if you are a vegetarian/vegan it could be an entree. Its certainly filling enough. I’ve served this with other tapas as a dinner, with scallops, and with steak. I hope you enjoy!
- One head of cauliflower broken into small pieces, stems cut short.
- 15 pitted black olives – whole
- 10 pitted dates – cut into quarters
- 5-6 sprigs of fresh type
- 1 tsp of smoked paprika
- 1 tbsp cooking oil of your choice – I used regular olive oil
- 1/4 cup of sweet white wine – riesling or moscato will do just fine
- Heat cooking oil in a pan over medium heat.
- Add cauliflower and thyme springs to pan.
- Stir regularly until cauliflower begins to brown and soften. (I use a fork to see when the cauliflower is soft)
- Add in olives and stir for about 2 minutes until heated through.
- Add dates and stir for about another 2 minutes until heated through.
- Add white wine and sauté until wine has reduced to almost nothing.
- Toss in paprika and stir,
- Remove from heat and plate or put into bowl for family style dining.