Garlic and Paprika Cauliflower

Prepare the Cauliflower:
Fill a stock pot halfway with cold water, season generously with sea salt, and bring to a boil over high heat.
Remove the leaves from the cauliflower, cut off the stem, and separate the florets. Cut larger florets into smaller, even-sized pieces for uniform cooking.
Rinse the cauliflower florets under cold water and set aside.

Cook the Cauliflower:
4. Once the water is boiling, add the cauliflower florets. Cook for 4 to 6 minutes, or until they are tender and can be easily pierced with a toothpick.
5. Drain the cauliflower in a colander, shake off any excess water, and set aside.

Prepare the Garlic and Paprika Sauce:
6. Heat a large frying pan over low-medium heat. Add 2 tbsp of extra virgin olive oil and heat for 3 to 4 minutes.
7. Add the chopped garlic and sauté for 1 minute until fragrant but not browned.
8. Sprinkle in 1 tsp of sweet smoked paprika and stir to combine with the garlic and oil.

Combine and Serve:
9. Add the cooked cauliflower florets to the pan. Season with sea salt and black pepper, and gently toss until the florets are evenly coated with the garlic and paprika sauce.
10. Transfer the cauliflower to a serving dish and garnish with finely chopped parsley.