Warm Cauliflower Salad

• FAST
• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 3 tablespoons Annatto Oil
2. 7 garlic cloves, minced
3. 1 medium onion, finely chopped
4. 1 teaspoon ground cumin
5. 1 teaspoon salt
6. Freshly ground pepper
7. One 3-pound cauliflower, cut into 1-inch florets
8. 1 1/2 cups water
9. Ají for serving
10. Sherry vinegar, for drizzling

1. Heat the Annatto Oil in a large saucepan. Add the garlic and cook over moderate heat until golden, about 1 minute. Add the onion and cook, stirring frequently, until softened, about 4 minutes. Add the cumin, salt and pepper and stir in the cauliflower until coated. Add the water, cover and simmer over low heat until the cauliflower is tender, about 7 minutes.
2. Using a slotted spoon, transfer the cauliflower to a serving bowl. Simmer the cauliflower cooking liquid until reduced to 1/2 cup, about 4 minutes. Pour the liquid over the cauliflower and toss. Serve warm or at room temperature, with Ají, and sherry vinegar for drizzling.