This cauliflower dish is one I often cook at home: it is simple, light, fresh and full of flavour – the Spanish version of a Chinese stir-fry. My cooking is inspired by growing up in Spain; I learned how to make this dish at my aunt’s house in Madrid. I’m looking at putting it on the spring menu in my restaurants; with better weather hopefully arriving soon (fingers crossed!) our customers will be looking for lighter dishes. I like it on its own, but you can serve it with a pan-fried fillet of cod or salmon for a more complete meal. (Serves 4 as a tapa) 1 large cauliflower, broken into florets, leaves reserved Pinch of salt 200ml milk 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 and the milk (this will make the cauliflower whiter and prevent odours). Cook over a high hea