Okay, it’s official– I’m hooked on smoked paprika. Thanks to my friend Erika’s genius recipe for Smoked Paprika Chicken, I’m finding all kinds of creative ways to use the spice. One night back in November, I had some cauliflower in the fridge. I mulled it over, trying to think of a healthy but creative way to cook it. I like roasting vegetables because it brings out their natural flavors, but I wanted to try something a little bit different.
Voila! My Smoky Roasted Cauliflower was born. Super easy, so tasty. The combination of roasted cauliflower, olive oil, smoked paprika and salt is pure magic. The cauliflower roasts up smoky, and it has a creamy, almost buttery quality to it. Awesome. If you’re not a huge fan of cauliflower, give this one a go– I’ve always found it a somewhat boring vegetable, but not anymore.
I served this at my Thanksgiving feast and it was a huge hit. I wasn’t sure if people would go for it with all of the rich and yummy holiday items on the buffet, but believe it or not, the cauliflower disappeared before anything else did!
Did I mention that it’s healthy, gluten free, dairy free, vegan, pareve, and takes only minutes to prepare? 🙂
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Smoky Roasted Cauliflower
Ingredients
- 1 large head of cauliflower
- 1 tablespoon extra virgin olive oil
- 1-2 teaspoon smoked paprika
- Salt
NOTES
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.
- 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.
- Take the baking sheet out of the oven. Stir the cauliflower on the baking sheet, moving pieces from the outside of the sheet towards the inside, and vice versa.
- Return the baking sheet to the oven. Let the cauliflower roast for 10-20 minutes longer until very 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.
Nutrition
Is it possible to frezzer this recipe?
Hi Regiane, Tori’s assistant Ashley here! This recipe is best served fresh. Freezing wouldn’t give you the same crispy results after reheating.
I used sesame oil for a nuttier flavor to compliment the smoked paprika! YUM!
Would love to print your recipes to take to the kitchen to prepare. Don’t need pics after reading, Any trick to eliminate.
Nancy, there is a red “Print Recipe” button near the ingredients. Hit that and it will create a print-friendly version.
Nancy, I just copied and pasted into my Microsoft word. It takes more work, I know, but that is the way she wrote it.
Print button next to the ingredients, does not work.
Cheryl, the Print button appears to work for me. Can you please let me know which browser you are using so I can troubleshoot issue?
I love fried cauliflower – and will try your recipe, BUT with regular paprika. The smoked that I bought is just not the taste that my buds like.
Don’t know anyone who wants the bottle.
Hello Tori…
Do you have any new way to make stringbean cassorole?… I have made itwith
french stringbeans and, mushroom soup with the onions on top……. Looking to try another direction. Any ideas?
Hi Gloria– I’ve never been a big fan of string bean casserole, but I do have lots of green bean recipes on my site. Just use the search box at the top and search green beans, you’ll get lots of interesting recipe results. I usually make a green bean dish for the Thanksgiving holiday, but never the casserole– so you’ll see some ideas there that are different and tasty. Enjoy!
i have not tryed this yet but am planing to i have just moved out on my own and trying to change my eatting habits this sounds like it will be a good one to start with thank you
I am going to try it today for our dinner. It really looks yummy. Healthy indeed
I was looking for a roast cauliflower recipe and cam across your one – it worked a treat…thanks!
Oven temp?
400 degrees F – as it says in the recipe instructions. 🙂
I’m going to try this recipe for tonights Bar-B-Q. How do you suggest keeping it warm after I make it?
Can this be made the day ahead?
Sounds heavenly.