– 1 head of cauliflower – 1 tablespoon of olive oil – 1 pound longaniza pork sausage [450 grams] cut into slices – 1 large white onion minced – 1 red bell pepper minced – 6 garlic cloves crushed – 1 teaspoon of freshly ground black pepper – 1½ teaspoon of salt (or more, to taste) – 1 teaspoon of pimenton (sweet paprika) – ½ teaspoon cumin powder – 2 tablespoons tomato paste – ½ cup of pitted black olives – 2 dozen peeled jumbo shrimp – 1 tablespoon of lemon juice – Some fresh cilantro or parsley leaves to garnish
Stir in black pepper, salt, pimenton, cumin, and tomato paste and stir until they are mixed.Lower the heat to medium. Add the onion and bell pepper to the skillet, and sauté until the onion has turned translucent. Add the garlic and cook stirring until the garlic releases its aroma (about 1 minute).