Spanish Tapas Style Cauliflower

     It's Improv Cooking Challenge time and this month we are working with Cauliflower and Paprika. I have been thinking about this combo since some friends and I discovered Café Madrid in Dallas. It's a delightful, traditional, Spanish café with a fun variety of tapas. I knew after probably my third trip there I was going to have to make this myself. 

     And tapas are so much fun to serve and eat. they are delicious little plates or food with a huge variety. Most, like this one, have some form or pork product in them. Some of my other favorites that include pork are flamenquin and chorizo a la sidra. There are however so very many delicious ones that don't involve any meat at all. And those are also some of my favorites. There is the umami rich Espinicas con Garbanzo that was one of my first instances dabbling in tapas and is so delicious. Other favorites are roasted shishito peppers, zanahorias alinadas, patata bravas, tortilla de patatas, and of course the classic gazpacho. I even have a non classic gazpacho with watermelon added that is delightful. 

     Want to host your own tapas night? Roast some cauliflower, pick a few tapas recipes, and serve with crusty bread, marcona almonds, olives, and some manchego cheese for a fun, and delicious, evening. 

November Improv Cooking Challenge

Cauliflower & Paprika

• Bacon Garlic Parmesan Cauliflower Casserole by Making Miracles
• Spanish Cauliflower Tapas by Pandemonium Noshery
• Creamy Cauliflower Soup with Paprika Oil by A Day in the Life on the Farm
• Roasted Cauliflower Paprikash by Palatable Pastime
• Vegan and Gluten Free Tomato Cauliflower Rice by Snehas Recipe
• Cauliflower Pakoras by Magical Ingredients

1 head cauliflower
2 Tbsp. vegetable oil
2 Tbsp. bacon drippings
1/4 tsp. paprika
1/4 c. manchego, grated
1/4 tsp. Pepper to taste
Salt to taste
1 Tbsp. fresh parsley, chopped

Pre-heat the oven to 425*F.

Cut the cauliflower in to florets. 

Toss the cauliflower with the oil and season with paprika, salt and pepper. Roast for 10 minutes. 

Remove from the oven and add the bacon drippings and manchego. Toss to coat. 

Return to the oven and bake for 25 minutes, or until the cauliflower is tender. 

Remove from the oven and sprinkle with parsley. 

Serve immediately.