Smoky Roasted Cauliflower
User Reviews
4.7
Smoky Roasted Cauliflower
Description
Smoky Roasted Cauliflower highlights the natural flavors of cauliflower enhanced by smoked paprika and salt. After separating the cauliflower into well-cut florets, tossing them in olive oil ensures an even roast, allowing the flat surfaces to caramelize beautifully in the oven. Roasting at 400 degrees Fahrenheit produces a deliciously crisp exterior while keeping the inside tender but not mushy.
This roasted vegetable can accompany a variety of meals or be enjoyed alone for its smoky depth and satisfying texture. The seasoning encourages boldness while remaining simple, focusing directly on the roasted cauliflower's flavor.
Using a rack in the oven helps heat circulate for even cooking, and lining the baking sheet with foil simplifies cleanup. The recipe's note about measuring olive oil helps control the amount for best coating without excess. Adjust the smoked paprika and salt amounts to taste, keeping in mind that the roasting intensifies these flavors.
Ingredients
- 1 cauliflower large head
- 1 tablespoon extra virgin olive oil
- 1-2 teaspoon smoked paprika
- salt
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.
Notes
- A baking sheet or small roasting pan is recommended for proper roasting and even caramelization.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Calories | 39kcal | 2% |
| Carbohydrates | 1g | 0% |
| Fat | 3g | 5% |
| Sodium | 8mg | 0% |
| Potassium | 91mg | 2% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 12.9mg | 14% |
| Calcium | 6mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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