Dish

Guiso de coliflor

Guiso de coliflor is made by sautéing onions and garlic in olive oil until they are soft and fragrant. The cauliflower, potatoes, and carrots are then added to the pot along with vegetable broth and a variety of spices, including cumin, paprika, and oregano. The stew is simmered until the vegetables are tender and the flavors have melded together. Guiso de coliflor is a filling and nutritious dish that is perfect for vegetarians and vegans. It is also gluten-free and dairy-free.

European cuisine› Mediterranean cuisine› Spanish cuisine

Vegetable Dish

Origins and history

Guiso de coliflor has been a staple dish in Spain for centuries. It is believed to have originated in the Andalusia region and was traditionally served during the winter months when fresh vegetables were scarce. Today, it is a popular dish throughout Spain and is often served as a main course.

Dietary considerations

Vegetarian, vegan, gluten-free, dairy-free

Variations

There are many variations of guiso de coliflor, some of which include the addition of chickpeas or white beans for extra protein. Some recipes also call for the use of different spices, such as saffron or turmeric. Some variations also include the addition of other vegetables, such as bell peppers or tomatoes.

Presentation and garnishing

Guiso de coliflor is traditionally served in a shallow bowl or plate. It can be garnished with a sprinkle of fresh parsley or cilantro and a drizzle of olive oil. A slice of lemon can also be used as a garnish.

Tips & Tricks

To add extra flavor to guiso de coliflor, try using homemade vegetable broth instead of store-bought. You can also add a pinch of smoked paprika for a smoky flavor. For a creamier texture, stir in a tablespoon of almond butter or coconut cream at the end of cooking.

Side-dishes

Guiso de coliflor is often served with a side of crusty bread or rice. It can also be served with a simple green salad or roasted vegetables.

Drink pairings

Guiso de coliflor pairs well with a full-bodied red wine, such as a Tempranillo or Rioja. It can also be enjoyed with a crisp white wine, such as a Albariño or Verdejo.