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.
- 1 large cauliflower
- ¼ cup canola oil mixed with 1 tablespoon smoked (or sweet) paprika
- Sea salt
- Preheat the oven to 425°F (200°C). Line a roasting or baking pan with baking paper.
- Cut the cauliflower into small florets – You can either separate the florets with your hands or slice the cauliflower widthwise with a knife.
- 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.
- 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.