It’s almost August, but there’s still a few weeks left of prime grilling and outdoor eating weather. If you want to have a summer meal without packing on extra weight, try some healthy grilling alternatives like filling up on delicious sides. With this side dish of cauliflower with garlic and paprika, that won’t be too hard. This is a great way to spice up your regular vegetables and add a bit of health to your main dish.
Adapted from Fran McCullough’s The Best American Recipes 2001-2002
- 2 lb cauliflower, cut into florets
- 2 tsp fresh lemon juice
- 1/3 cup olive oil
- 2 to 3 slices coarse country bread, crusts removed
- 1 tbsp paprika
- 2 cups water
- 2 cloves garlic, coarsely chopped
- 3 tbsp fresh Italian parsley, chopped
- 2 tbsp pine nuts, toasted
- Salt and fresh ground black pepper, to taste
- Fill a bowl with water and add the cauliflower florets and lemon juice. Set aside.
- In a large frying pan over medium heat, warm the olive oil. Add the bread slices and fry turning once, until crisp and golden on both sides, 3 to 5 minutes total. Remove from the pan, break into pieces, and place in a blender or food processor.
- Add the paprika to the remaining oil in the pan and turn heat down to low. Cook for a minute or two to release the paprika’s fragrance. Add the water and bring to a boil. Drain the cauliflower and add to the pan. Season with a little salt and cook, uncovered, until the cauliflower is tender, 10 to 15 minutes.
- Meanwhile, add the garlic, parsley and pine nuts to the bread in the blender or food processor and pulse until well crushed. When the cauliflower is tender, add about 1/4 cup of the cauliflower cooking water to the bread crumb mixture, pulse once, and then transfer the mixture to the frying pan. Stir to mix; cook for 5 minutes over low heat to blend flavors.
- Season the cauliflower with salt and pepper, transfer to a warmed serving bowl, and serve.