Ajoarriero cauliflower with poached eggs

Remove the cauliflower leaves and tough stem base. Separate the florets, peel the tender part of the stalk and chop it. Rinse everything. Add to a pan of boiling water with 2 g salt and cook for about 12–15 min, until tender but holding its shape. Drain thoroughly.

Peel and thinly slice the garlic. Gently heat it in the oil in a large frying pan until pale gold, without browning. Remove from the heat, stir in the paprika and then 15 ml vinegar. Add the drained cauliflower and 1 g salt. Return to medium heat and toss gently for about 2 min to coat.

Bring water to a gentle simmer in a wide saucepan with the remaining 15 ml vinegar, without salt. Crack each egg into a small bowl and slide gently into the water. Leave space between the eggs and avoid vigorous boiling. Poach for 3–4 min, until the whites are set and the yolks still runny. Work in batches if necessary. Lift out with a slotted spoon and drain on kitchen paper. Divide the cauliflower between plates and top with the eggs.