7 colifloral arriero Recipes

cauliflower, olive oil, garlic cloves, paprika, wine vinegar, cooking liquid, from the cauliflower

head cauliflower, cut into florets, bread, crusts removed, vinegar, water, garlic cloves, roughly chopped, parsley, handful celery leaves (optional), olive oil, salt, pepper

head cauliflower, cleaned and trimmed, left whole, ripe avocados, mashed, lemon juice, onion, minced, canned whole green chilies, chopped, salt & freshly ground black pepper, to taste, head lettuce, shredded, parmesan cheese, grated, pimiento (for garnish )

extra virgin olive oil (spanish olive oil is preferrred), cauliflower, broken into florets (make sure the cauliflower is very fresh and has no blemishes or black spots), fresh thyme (i substituted fresh parsley), dates, pitted and cut into quarters (*unsulphured* dates!), cured black olives (not yucky canned black olives, no! i used oil- from france ( ), green olives (i used standard pimiento-stuffed), sweet dessert white wine (such as pedro ximenez. i subbed a riesling from a local winery), paprika, to taste (reduced to 1 tsp in my test recipe and of that 1/4 tsp. was spanish smoked paprika)

cauliflower floret, cotija cheese, eggs, tomatoes, water, onion, butter, wheat flour, lemon, oil (for deep frying), salt and pepper