Cook the cauliflower in sat water, whole or in small sections. When it is tender, drain it very well, separate into small sections and place them in a serving dish.
Peel the garlic cloves and slice them thinly. In a pan, heat the olive oil and fry the garlic. Once they are golden brown, sprinkle with the paprika and mix well.
Remove from heat and add the splash of vinegar. Add the cauliflower and put it back on the heat. Sauté for 1 or 2 minutes so the cauliflower can absorb the garlic and paprika sauce.
Serve hot, freshly made.
Servings 4