Cauliflower with Paprika and Garlic Sauce

Preparation info

  • Makes


    • Difficulty


Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

This recipe comes from Joe Colanero, a gardener and writer with a special love for paprika. When he sent me a package of his homegrown paprika and a number of recipes, I was reminded how delicious paprika can be. After years of exploring new herbs and exotic tastes, paprika seems new again and all the more special for its rich, warm flavor and deep color.

The important point in working with paprika, as with other ground peppers, is to have the oil warm but not hot when you add it; otherwise it will burn and the beautiful flavor will be spoiled. Even though paprika is dried and ground, it will be best when it’s fresh. Buy it in small enough cans that you can replace it at least once a year if not more frequently.

This is a straightforward procedure, taking in all about 10 or 15 minutes. Potatoes would also be delicious treated exactly the same way. You will need a small mortar and pestle.