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.
1/4
c.
extra-virgin olive oil
8
oz.
cauliflower
3
sprig fresh thyme
8
dates
8
cured black olives
8
green olives
1/4
c.
sweet dessert white wine
2
tsp.
pimentón
- 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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