Garlicky potatoes, green beans, & cauliflower

Potatoes, fingerling, scrubbed, not peeled	1 pound
Salt
Cauliflower florets	3 cups
Green beans	1 pound
Olive oil, extra-virgin	3 tablespoons
Garlic cloves, finely chopped	5
Pimentón de la Vera	½ teaspoon
Sherry vinegar	1 tablespoon

1. In a large pot, cover the potatoes with 2 inches of salted water, and bring to a boil.
2. Reduce the heat to moderate, and cook until the potatoes are almost tender, about 8 minutes.
3. Add the cauliflower and green beans, and simmer until tender, about 5 minutes.
4. In a small skillet, heat the olive oil.
5. Add the garlic, and cook over low heat until browned, about 1 minute.
6. Add the pimento, and a large pinch of salt, and then remove from the heat.
7. Sprinkle with vinegar, toss with vegetables, and serve.

Recipe by José Andrés, published in Food & Wine, February 2012.