Cauliflower with Smoked Paparika ( Coliflor con Pimentón)

• From Serious Eats.
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 small head cauliflower, cut into 1-inch florets
• 1 teaspoon smoked Spanish paprika (Pimentón de la Vera)
• 2 teaspoons sherry vinegar
• kosher salt and freshly cracked black pepper

Heat olive oil in 12-inch heavy-bottomed stainless steel skillet over medium-high heat until shimmering. Add sliced garlic and cook, stirring constantly, until garlic is light golden brown. Using slotted spoon or skimmer, remove garlic to small bowl and set aside. Add cauliflower to skillet and cook, stirring occasionally until fully tender and caramelized in spots. Remove from heat, add 1/2 teaspoon paprika, reserved garlic, and sherry vinegar (oil may spatter when adding vinegar—be careful). Stir to combine, season to taste with salt and pepper, transfer to wide serving dish, and sprinkle with remaining paprika. Serve with toasted or grilled rustic bread.