Recipe courtesy of Jose Andres.
This is a quick and simple tapa that mixes sweet and savory. But the key ingredient here is the pimentón, Spain’s sweet smoked paprika. This amazing seasoning should always be in your pantry.
extra-virgin olive oil
sprig fresh thyme
cured black olives
sweet dessert white wine
- Heat the olive oil in a medium sauté pan over medium heat. Add the cauliflower and thyme and cook until the cauliflower is brown and caramelized, about 8 minutes. Add the dates and olives and cook for about 1 more minute, until they are heated through. Pour in the wine and deglaze the pan, allowing the alcohol to burn off. Transfer mixture to a serving bowl and sprinkle with pimentón.
Pablo de Loy
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