Season recipe: Colflori ofegada (stew of cauliflower)

03 NOV 2017


1 cauliflower

1 onion

2 cloves of garlic

1 ramellet tomato

1 botifarrón

1/2 kg of bacon

1 pinch of sobrasada

1/2 hot pepper

Salt, pepper and paprika

Raisins and toasted pine nuts

Olive oil



Add a tablespoon of oil and fry the bacon in a “greixonera”.

Add the chopped garlic and onion, and then the chopped tomato, the botifarrón and sobrasada, cauliflower cutted into small branches, salt, pepper, chilli and paprika, raisins and pine nuts.

Add water, cover and let simmer about 20 minutes, always covered until the stew thickens. Let stand and serve.


Recipe from