Instructions: Fill a bowl with water and add cauliflower florets and lemon juice. Set aside until needed.

In a large frying pan over medium heat, warm olive oil. Add bread slices and fry, turning once, until crisp and golden on both sides, 3-5 minutes total.

Remove from pan, break into pieces, and place in a blender or food processor.

Add paprika to oil remaining in pan and cook over low heat for a minute or two to release fragrance. Add water and bring to boil. Drain cauliflower and add to pan. Season with a little salt and cook, uncovered, until cauliflower is tender, 10-15 minutes.

Meanwhile, add garlic, pine nuts and parsley to blender or food processor, and pulse until well crushed. When cauliflower is tender, add about 1/4 cup of the cauliflower cooking water, pulse once, and then transfer mixture to frying pan. Stir to mix and cook for 5 minutes over low heat to blend flavors. Season with salt and pepper, transfer to a warmed serving bowl, and serve.

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