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The sherry makers of Jerez like to use their vinegar in an oil-and-vinegar dressing for a winter tapa. The crisp, aromatic topping counterpoints the soft texture and earthy flavour of the cauliflower. To complete the tapa-table, serve with a chilled glass of sherry (amontillado is good in cold weather) and a plate of sliced chorizo and quartered hard-boiled eggs, dressed with a few anchovy fillets, with good bread for mopping.
This recipe was first published in February 2003.