Cut cauliflower into bite-size florets. Steam cook 4-5 minutes, until they are tender but not completely cooked. Cover and set aside.

Peel garlic. Heat oil in small skillet over medium-low heat. Add garlic and cook for several minutes, turning often, until light brown. Turn off the heat, remove garlic but leave oil in the pan.

Grind garlic in a mortar along with 1 tbsp. parsley, until a coarse paste is formed.

Return the small skillet to low heat. Stir in paprika, vinegar, garlic paste and 1/4 cup of the water used to steam cauliflower. Stir to create a sauce.

Drain rest of water from cauliflower and place on a serving platter. Cover cauliflower with sauce and garnish with remaining parsley. Serve warm.