Yum!!! I am making this for the 2nd time this week. I have tried a couple other roasted cauliflower recipes and have been disappointed. My husband loves it, too, and I also wanted to have it leftover, but it was gone that night!!
Great premise; was not thrilled with the seasonings personally. I made a double batch and the result desperately needed some sauce. There were leftovers that I will probably pair with a marinara dipping sauce.
I thought you’d enjoy hearing that my 7-year-old son declared “anyone who likes candy would love this broccoli. I mean cauliflower.” He asked me to start making it on a daily basis.
He is a bit of a health-nut, but that’s still pretty high praise!
This is a very tasty side dish! I was amazed by the flavor! My children loved it too. I used 2 bags of frozen cauliflower (half way thawed) and doubled the recipe. I also cooked about 10-12 minutes longer.
Have made many times, very good and healthy recipe. Have taken to potlucks, bowl comes home empty.
While I rarely can afford cauliflower, I do love it roasted with olive oil and sea salt. Since it was on sale this week, I bought a head and found this recipe. The addition of smoked paprika elevates this simple dish.
I fixed this for the first time with guests present who thought it sounded good. I had washed & separated the cauliflower into florets earlier in the day and kept refrigerated. It was a quick & simple fix with that step out of the way. The dish was a hit! We all absolutely loved it. There wasn’t a single bite left! Recipe is definitely a keeper and I plan to share it with friends & family.
Excellent! There were no leftovers. I didn’t have smoked paprika so I just added a little of pepper to the paprika. When did the garlic, I added extra garlic along with more oil.
Ingredients:
1 large head of cauliflower
1 tbsp extra virgin olive oil
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-Place a rack in the center of your oven and preheat to 400 degrees F. Line a baking sheet with aluminum foil for easier cleanup, if desired. Pull the leaves off of the cauliflower base. Cut off the lower part of the stem.
-Cutting the stem off a head of cauliflower.
-Cut the head of cauliflower into four quarters.
-Cutting head of cauliflower into quarters.
-Slice each quarter into 6-8 pieces. You want as many flat surfaces as possible on each floret– the flat surfaces caramelize best. Caramelization is the key to giving the roasted cauliflower flavor.
-Cutting cauliflower into florets.
-Give all the florets a thorough rinse in a colander. Shake them dry. Spread out the cauliflower on your baking sheet or pan. Reserve any small bits of cauliflower that have fallen away from the florets in a small bowl.
-Drizzle the florets evenly with 1 tbsp olive oil. I use a measuring spoon of olive oil, which makes it easier to gauge how much oil I’m using, rather than pouring straight from the bottle. Toss the florets to coat them fully with oil– I use clean hands for this step.
-Drizzling olive oil over cauliflower florets on a baking sheet.
-Sprinkle the cauliflower evenly with smoked paprika and salt to taste. Be generous with the salt– smoked paprika really sings when it’s combined with salt.
-Cauliflower florets on a baking sheet, coated with paprika and salt.
Place the baking sheet into the preheated oven and let the cauliflower roast for 10 minutes. While cauliflower is cooking, drizzle 1/4 tsp of olive oil into the small bowl of reserved cauliflower bits that have fallen away from the florets and toss to coat. Sprinkle them with smoked paprika and salt. You will add these to the sheet a little later so they won’t burn.
-After 10 minutes, remove the baking sheet from the oven. Sprinkle the reserved cauliflower bits onto the baking sheet.
-Return the baking sheet to the oven. Let the cauliflower roast for 10-20 minutes longer till tender. When it’s ready you will be able to pierce it easily with a fork. Keep a close eye on the cauliflower, it can go from brown to burned fairly quickly if you’re not careful.
-Serve hot.
Ingredients:
1 large head of cauliflower
1 tbsp extra virgin olive oil
1-2 tsp smoked paprika
Salt
You will also need
Baking sheet or small roasting pan
Instructions:
Place a rack in the center of your oven and preheat to 400 degrees F. Line a baking sheet with aluminum foil for easier cleanup, if desired. Pull the leaves off of the cauliflower base. Cut off the lower part of the stem.
Cut the head of cauliflower into four quarters.
Slice each quarter into 6-8 pieces. You want as many flat surfaces as possible on each floret– the flat surfaces caramelize best. Caramelization is the key to giving the roasted cauliflower flavor.
Give all the florets a thorough rinse in a colander. Shake them dry. Spread out the cauliflower on your baking sheet or pan. Reserve any small bits of cauliflower that have fallen away from the florets in a small bowl.
Drizzle the florets evenly with 1 tbsp olive oil. I use a measuring spoon of olive oil, which makes it easier to gauge how much oil I’m using, rather than pouring straight from the bottle. Toss the florets to coat them fully with oil– I use clean hands for this step.
Sprinkle the cauliflower evenly with smoked paprika and salt to taste. Be generous with the salt– smoked paprika really sings when it’s combined with salt.
Place the baking sheet into the preheated oven and let the cauliflower roast for 10 minutes. While cauliflower is cooking, drizzle 1/4 tsp of olive oil into the small bowl of reserved cauliflower bits that have fallen away from the florets and toss to coat. Sprinkle them with smoked paprika and salt. You will add these to the sheet a little later so they won’t burn.
After 10 minutes, remove the baking sheet from the oven. Sprinkle the reserved cauliflower bits onto the baking sheet.
Return the baking sheet to the oven. Let the cauliflower roast for 10-20 minutes longer till tender. When it’s ready you will be able to pierce it easily with a fork. Keep a close eye on the cauliflower, it can go from brown to burned fairly quickly if you’re not careful.
Serve hot.
source :77greatfood.com