Cauliflower al Catalan

While visiting Barcelona a few years ago I ate a sweet and savory cauliflower tapas that left me happily traumatized.  I now make this dish when I want a taste of Spain or to remember an afternoon with Gaudi and visiting the amazing  Picasso museum in Barcelona.  I dream of  going back to Spain with my son and have him sample both the art and food of this region.  It is so true when Latinos coming back from Spain say “que bien se come y que bien se la pasa!” or how well one eats and spends time! Basically you eat, drink, absorb your environment, siesta, take in a show or art and eat again late in the evening.  My type of town…before I had a child that is!

Cauliflower al Catalan takes a whirlwind few minutes to cut everything up and toss it together in a baking dish.  This recipe takes balsamic vinegar so remember that the more aged the vinegar the more intense and sweet the flavor.  The cauliflower also takes olive oil.  If possible always use unrefined first cold pressed  extra virgin olive oil in your cooking.  I know good olive oils gets pricey but look for sales on larger bottles and  look to the bottom of the shelf in the super market for less known brands that haven’t quite made middle shelf marketing.

The original recipe uses pine nuts but I am shocked at the high price of these seeds lately so I use walnuts instead.  They work just as well but with a woodsier taste.

Cauliflower al Catalan is wonderful warm, at room temperature and even cold.

Save the leftovers in an airtight container and the ingredients will marinade making the second serving’s flavors deliciously potent.

Top off with a generous drizzle of olive oil, serve with a flute of cava and dream of Barcelona.  Que rico!