Coliflor al Ajillo

Coliflor al Ajillo is a delightful Spanish side dish featuring tender cauliflower florets sautéed in aromatic garlic and olive oil, offering a rich flavor profile that pairs perfectly with various main courses. This low-carb dish is not only simple to prepare but also brings a taste of traditional Spanish cuisine to your table.

Ingredients

• Cauliflower - 300 grams, cut into florets
• Olive oil - 3 tablespoons
• Garlic - 4 cloves, thinly sliced
• Red pepper flakes - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Parsley - 1 tablespoon, chopped (for garnish)
• Lemon juice - 1 tablespoon

Steps

1. Bring a pot of salted water to a boil. Add the cauliflower florets and blanch for 3-4 minutes until slightly tender. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté until fragrant and golden, about 2 minutes.
3. Add the blanched cauliflower florets to the skillet, along with the red pepper flakes and salt. Sauté for an additional 5-6 minutes, stirring occasionally, until the cauliflower is golden and tender.
4. Remove from heat and drizzle with lemon juice. Toss to combine.
5. Transfer the cauliflower to a serving dish and garnish with chopped parsley before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins C and K, which support immune function and bone health.
• Low in calories and carbohydrates, making it ideal for low-carb diets.

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