This year I needed to lose a bit of weight… so went on a bit of a hardcore diet resolution kick for a while. I cut out bread, rice, pasta, and potatoes (hey – it works for me, and I’m not giving up the vino collapso!). Of course then you have the problem of not feeling full after a meal, so you stock up on vegetables. There are only so many plates of roasted courgettes and peppers that you can eat – so I am always on the look out for something filling to add variety. This dish is great – it combines hearty with healthy… low carb with flavour… and low calorie with taste! As with the majority of recipes that we put on this website – this one is very simple (and fast) to make, whilst incorporating some real Spanish flavour. Enjoy!
- Half a cauliflower per person, with the stalk cut out, and florets separated into bite size chunks
- A handful of olives, deseeded and halved or quartered
- A handful of dates, stones removed and halved or quartered
- A good glug of extra virgin olive oil
- A good glass of sweet (dessert) wine (or if you like things sweet – substitute for a tablespoon of honey)
- A good sprinkling of paprika
Heat the olive oil in a large frying pan, wok, or terracotta dish over a medium heat
Chuck in the cauliflower florets, and cook until the florets are starting to brown on their edges (about 10 minutes)
Stir in the dates and olives, and cook through for another minute or so
Turn the heat up a little and add the wine or honey, and stir through for another minute or two.
Pop it all onto a plate and sprinkle liberally with the paprika.