Season recipe: Colflori ofegada (stew of cauliflower)
2 cloves of garlic
1 ramellet tomato
1/2 kg of bacon
1 pinch of sobrasada
1/2 hot pepper
Salt, pepper and paprika
Raisins and toasted pine nuts
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 Maremallorca.net