My friend Sally Mitchell, who lives in Mallorca, first showed me how to make coliflor ofegada. She and her husband Juan Caimari ran a tapas bar in Palma for many years and she was an invaluable resource when I was researching ‘The Taste of a Place Mallorca’. I think this recipe is a good example of Mallorquin cookery: full of flavour, rustic, and pretty difficult to replicate anywhere other than Mallorca or Catalonia, relying as it does on ingredients particular to the region.
For 4 people
1 large cauliflower, broken into golf ball florets
150g cooking chorizo, diced
3 thick slices pork belly, each slice quartered
25g raisons or sultanas
10g pine nuts
8 spring onions, sliced, including green stalks
1 garlic clove, crushed
2 ramellet tomatoes or 1 large ordinary tomato, grated
1 teaspoon smoked paprika
50ml olive oil
½ teaspoon salt
Put everything into a tall, lidded saucepan and leave it to simmer, lid firmly on, over a low heat for 15 minutes before checking the cauliflower for doneness. Hold the lid and pan firmly together and give the contents a good shake twice during the cooking time.
Variations: carrots, pumpkin and broccoli can all be cooked in this way.
Over the years I’ve adapted this recipe to suit locally available ingredients and it’s a very popular supper dish in my household.