Roasted Cauliflower with Smoked Paprika

December 1, 2011

Stop trying hard, just make it simple and easy I remind myself over and over. There’s no point to be creative when they are much happier with the simple dishes. So what if I made it gazillion times. Do I want them to eat or do I want to satisfy my needs to be creative?

I always try to come up with a new good cauliflower and I always end up making this unbeatable cauliflower recipe.

It’s a side dish that never makes it to the dining table – I try to block small and big hands off the tray but it’s impossible. I can’t blame them, it’s crunchy, slightly sweet and very smoky. I can’t even stop myself. What the heck, lets eat it now.  

cauliflower patern

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Cauliflower roasted with smoked paprika
  1. 1 large cauliflower
  2. ¼ cup canola oil mixed with 1 tablespoon smoked (or sweet) paprika
  3. Sea salt
  1. Preheat the oven to 425°F (200°C). Line a roasting or baking pan with baking paper.
  2. Cut the cauliflower into small florets – You can either separate the florets with your hands or slice the cauliflower widthwise with a knife.
  3. Put the cauliflower in an oven tray and pour over the oil-paprika mixture. Sprinkle salt and toss it with your hands. The florets should be coated in oil.
  4. Put the tray in the oven. Roast for 10 minutes then flip the cauliflower with a spatula and continue to roast for 5 minutes until the cauliflower is golden-reddish and tender. Serve immediately.
Shelly's Humble Kitchen

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