Sherry-Bodega Cauliflower
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.
Serves: 4
Ingredients
1 medium cauliflower, trimmed
To finish
1 tsp sherry vinegar
2 tbsp olive oil
2 tbsp fresh breadcrumbs
50g serrano ham, diced small (optional)
1 tbsp smoked paprika
Dressing
3 tbsp sherry vinegar
1 garlic clove, finely chopped
2 tbsp finely-chopped marjoram or parsley
2 tbsp stuffed olives, sliced
Salt
Freshly ground pepper, or dried chilli flakes
4 tbsp olive oil
Method
- Separate the cauliflower into bite-sized florets. Cook in plenty of boiling, salted water until tender but not mushy - 5-6 minutes. Drain. Mix all the dressing ingredients, then add the warm cauliflower and mix gently. Set aside for an hour or two for the cauliflower to take the flavours.
- To finish, heat the olive oil in a small pan over a medium-high heat. Add the breadcrumbs and fry for a minute or two, stirring to make sure they brown evenly. Toss in the diced ham (if using), remove the pan from the heat, sprinkle with the vinegar and paprika and tip the contents of the pan over the cauliflower. Serve.