https://www.theguardian.com/lifeandstyle/2018/apr/11/omar-allibhoy-recipe-cauliflower-garlic-vinegar-capers?CMP=Share_iOSApp_Other
1 large cauliflower, broken into florets, leaves reserved
Pinch of salt
200ml water
Extra-virgin olive oil, for frying
5 garlic cloves, sliced
50g/5 tbsp drained capers
1 tsp cumin seeds
½ tsp sweet smoked paprika
50ml/3½ tbsp sherry or other white vinegar
Place the cauliflower florets in a large pan, cover them with water, then add the salt. Cook over a high heat until al dente – about eight minutes in total. Drain and refresh under cold running water, then set aside.
Pour a good drizzle of oil into a cold frying pan, add the reserved cauliflower leaves, garlic, capers and cumin seeds, then turn the heat to high. When the garlic turns golden, add the paprika and the sherry vinegar. Reduce the liquid for 30 seconds, then add the cauliflower to the pan.
Make sure the ingredients are well mixed and serve.