STEP 1

Fill a stockpot halfway with water, then season generously with salt and heat over high heat.

STEP 2

In the meantime, remove the outer leaves from the head of cauliflower. Then cut it into four evenly sized pieces and remove the florets, either with a knife or by hand, making sure to cut the larger ones into smaller ones so they're all similar in size. Add the florets into a colander and rinse under water.

STEP 3

Once the water comes to a boil, add the florets of cauliflower. Boil for 4 to 6 minutes or until they are just al dente, then drain into a colander and rinse under cold water, shaking off any excess water when done.

STEP 4

Add  1/2 cup flour into a bowl, crack the egg into a separate bowl, season with salt and pepper and whisk together. Then coat each floret, first in the flour and then in the egg wash.

STEP 5

Heat a large fry pan over medium heat and add in the olive oil

STEP 6

After a couple of minutes, add in the florets of cauliflower, all in a single layer, and fry for 6 to 8 minutes or until golden fried all around, then remove from the pan and set aside.

STEP 7

Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously. After about 3 minutes and the onions are slightly translucent, add in the tablespoon of flour and continue to mix together for 2 minutes, then add in the wine and paprika and mix continuously. After 3 minutes and you end up with a paste-like texture and the alcohol has been cooked off, add the broth and gently mix together for a couple of minutes.

STEP 8

After about 5 minutes and you've ended up with a slightly creamy sauce, season with salt and pepper and mix together. Then add the cauliflower back into the pan, once again all in a single layer, and gently shake the pan so all the cauliflower is coated in the sauce. Simmer for 1 to 2 minutes or until the cauliflower is heated through.

STEP 9

Transfer the mixture into a large serving dish and sprinkle with chopped parsley. Enjoy!

Notes:  You can serve this dish warm, at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Recipe, photo and video courtesy of our friend and Valencia native, Albert Bevia, of the recipe site Spain on a Fork.