Steam the cauliflower florets for about 20 minutes until al dente. If you don't own a steamer (I don't) you can put the cauliflower into a colander, place it on top of a partway filled pot of water and bring it to a simmer, covering the cauliflower with the pot's lid (make sure the colander doesn't actually touch the water).

As the cauliflower simmers, dredge the cod in flour and brown each piece in about a ½ inch of olive oil, making sure each side is golden brown but not overcooked.

Allow the cod to drain off the excess oil on paper towels and reserve.

Cool the same oil (and add more if necessary to make sure the pan is filled with about a ½ cup of extra virgin olive oil) and then add the 5 sliced garlic cloves and slowly fry them until just starting to brown.

Remove the garlic oil from the heat and take out the garlic with a slotted spoon.

After the oil has cooled for a couple of minutes add a spoon of sweet Spanish paprika and let it infuse.

After about 10 minutes carefully spoon out the infused olive oil, leaving behind the actual paprika, which would give the dish a sandy texture and brown color.

In an oven safe serving dish layer the cod and cauliflower then top with the flavored oil and sprinkle with the browned garlic.

Eat as is or put in the oven for a few minutes right before serving to make sure everything is piping hot.