Here’s a simple tapa from Spanish celebrity chef José Andrés that depends entirely on the quality of the ingredients, beginning with fragrant, flavorful extra virgin olive oil.
- 1/4 cup extra virgin olive oil
- 8 ounces bite-size cauliflower florets, or about 1/2 of a small head
- 3 sprigs fresh thyme, plus extra sprigs for garnish
- 8 dates, pitted and halved
- 12 cured black olives
- 12 brined green olives
- 1/4 cup sweet Spanish white dessert wine, such as Manzanilla
- 2 teaspoons Spanish smoked paprika (pimentón)
Add the cauliflower and thyme and cook until the cauliflower is lightly browned and caramelized, about 8 minutes.
Add the dates and olives and cook for about 1 more minute, until they are heated through.
Pour in the wine and deglaze the pan, allowing the alcohol to burn off.
Remove the thyme sprigs.
Transfer the mixture to a serving bowl and sprinkle with pimentón.
Garnish with fresh thyme, if desired.
Serves 4 as a tapa — Recipe adapted from delish.com