Marinated Cauliflower

Cooking with Bon Appétit: Appetizers, 1982

2 hours — 6 Servings

Ingredients

1	large	head cauliflower (trimmed)
2	clove	garlic (finely minced)
6	tablespoon	olive oil
2	tablespoon	dry white rioja wine (or any dry white wine)
1	tablespoon	lemon juice
		salt
		paprika

Instructions

Soak cauliflower in salted water to cover for about 1 hour. Break into florets. Drop into boiling water and cook until stems are crisp-tender. Plunge into cold water to cool. Drain well.

Sauté garlic in olive oil until golden. Pour over cauliflower, then sprinkle with wine and lemon juice. Add salt to taste, mix well and dust with paprika. Marinate at least 1 hour before serving.