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Cauliflower, Spanish (P, TNT)
Source: My friend Edna Ronen
Serves: 4

1 cauliflower
Olive oil for frying

1 tsp. garlic, diced
Fresh ground black pepper (to taste)
1 tsp. hot pepper sauce
1/2 cup white vinegar
1/2 cup water
1 tsp. sugar
3 tbsp. tarragon

Separate washed and dried cauliflower in tiny florets. Fry in hot olive oil until golden.

Place in colander to drain excess of oil and mix with the dressing.

Serve within one hour or two.

Poster's Notes:
Adaptation from Chef Aharonovitch recipe to match something her SIL from Tel Aviv bought from a caterer and served her kids who back home, didn't stop raving about!

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A