Cauliflower Al Ajoarriero - Spanish - cooking recipe

Ingredients

1 cauliflower, large
5 garlic cloves
3 tablespoons fresh parsley, roughly chopped
1 teaspoon rock salt
3 tablespoons olive oil, and a little extra for frying
2 teaspoons paprika (pimenton de la vera brand from Spain)
splash wine vinegar

Preparation

Wash and break the cauliflower into small florets and simmer in salted boiling water until just tender. Meanwhile, pound four of the garlic cloves, the parsley, and salt in a mortar. Stir in the olive oil and three tablespoonfuls of the cauliflower's cooking wateron.
Separately, saute the final sliced clove of garlic in a little olive oil in a heavy-based frying pan. Turn the heat down to low, add the pimenton and a little wine vinegar, and stir in the mortar's contents. Bring everything briefly to a boil.
Drain the cooked cauliflower well in a colander, transfer to a heated serving dish, and pour the contents of the frying pan over the top.