📝 About This Recipe
Hailing from the mist-shrouded hills of Northwestern Spain, Coliflor a la Gallega is a masterclass in elevating humble ingredients into a comforting masterpiece. This traditional dish features tender florets bathed in a 'ajada'—a fragrant, silken sauce of extra virgin olive oil, crisp garlic, and smoky Spanish pimentón. It is a soul-warming vegetarian staple that perfectly balances the sweetness of the cauliflower with the earthy richness of the Galician countryside.
🥗 Ingredients
Main Components
- 1 large head Cauliflower (broken into medium-sized florets)
- 3 medium Potatoes (Yukon Gold or Kennebec, peeled and sliced into 1-inch rounds)
- 4 large Eggs (at room temperature)
- 2 liters Water (for boiling)
- 2 tablespoons Sea Salt (for the cooking water)
The Ajada (Garlic Sauce)
- 1/2 cup Extra Virgin Olive Oil (high quality Spanish oil preferred)
- 6-8 cloves Garlic (peeled and thinly sliced into chips)
- 1 tablespoon Pimentón de la Vera (Sweet) (authentic smoked Spanish paprika)
- 1/2 teaspoon Pimentón de la Vera (Spicy/Picante) (optional, for a subtle kick)
- 1 tablespoon Sherry Vinegar (Vinagre de Jerez)
Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Begin by preparing the vegetables: wash the cauliflower and cut it into uniform florets. Peel the potatoes and slice them into thick rounds (about 1 inch thick) to ensure they cook at a similar rate to the cauliflower.
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2
In a large pot, bring 2 liters of water to a rolling boil and add the 2 tablespoons of sea salt. The water should taste like the sea.
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3
Carefully add the potato slices to the boiling water. Let them cook alone for about 5 minutes, as they take slightly longer than the cauliflower.
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4
Add the cauliflower florets to the pot with the potatoes. Reduce the heat to a simmer and cook for 12-15 minutes, or until the vegetables are fork-tender but not falling apart.
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5
While the vegetables simmer, place the 4 eggs in a separate small saucepan of boiling water. Cook for 9 minutes for a perfect hard-boiled egg. Immediately transfer to an ice bath, peel, and quarter them.
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6
Once the cauliflower and potatoes are cooked, use a slotted spoon to carefully remove them from the water. Arrange them beautifully on a large, warm serving platter. Keep a small cup (about 2 tablespoons) of the cooking water.
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7
Now, prepare the 'Ajada'. In a small cold skillet, combine the extra virgin olive oil and the sliced garlic chips.
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8
Turn the heat to medium-low. Allow the garlic to slowly infuse the oil, cooking until the chips are a pale golden brown. Do not let them burn, or they will turn bitter.
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9
Crucial Step: Remove the skillet from the heat and let the oil cool for exactly 1 minute. If the oil is too hot, the paprika will burn instantly.
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10
Stir in both types of pimentón and the sherry vinegar. Add the reserved 2 tablespoons of cooking water; this emulsifies the sauce and prevents it from being too greasy.
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11
Whisk the sauce gently until it is a vibrant, deep red and aromatic.
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12
Drizzle the warm ajada sauce generously over the cauliflower and potatoes, ensuring every piece is coated in that golden-red oil.
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13
Arrange the quartered eggs around the platter, nestling them among the vegetables.
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14
Finish with a sprinkle of flaky sea salt and the freshly chopped parsley for a pop of color and brightness.
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15
Serve immediately while warm, ideally with crusty bread to mop up the flavorful garlic oil.
💡 Chef's Tips
Use high-quality Pimentón de la Vera; the smoky flavor is the signature of this dish and cannot be substituted with standard paprika. Never add paprika to boiling hot oil—it burns in seconds and becomes acrid. Always take the pan off the heat first. Don't overcook the cauliflower; it should have a slight 'bite' to stand up to the rich oil sauce. If you want to make it even more authentic, use the water used to boil the vegetables to make a light soup the next day. For the best flavor, use a robust Spanish extra virgin olive oil like Picual or Arbequina.
🍽️ Serving Suggestions
Serve alongside a glass of crisp, chilled Galician Albariño or Godello white wine. Accompany with plenty of crusty Galician-style bread (Pan de Cea) to soak up the leftover garlic oil. This dish works beautifully as a warm starter or as a light main course for a vegetarian dinner. For a non-vegetarian twist, add a few slices of seared Spanish Chorizo on top. Pair with a simple green salad dressed with lemon and oil to cut through the richness of the ajada.