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? 🙂
Recommended Products:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
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
I’m going to try this. I LOVE roasted cauliflower and will add this to my recipe box. I usually use a black, enameled flat pan (actually the base of the grill pan that comes with the oven when new) and would recommend it as it enhances carmelization of the cauliflower.
I made this tonight, absolutely delicous! I love your recipes Tori! Keep them coming! Thanks!
these were very tasty, thank you!
Can’t wait to try this recipe.
Is smoked paprika spicy/hot? Looks yummy, but don’t like hot. Thanks!
Hi NK, I find smoked paprika quite mild. If you’re sensitive to spice you may feel a little heat in it, but it’s nowhere near as spicy as cayenne. However if you’re very sensitive, you may want to make the dip without the smoked paprika… it will still taste fabulous. Good luck!
SMOKED PAPRIKA? No problem…….I first discovered it at TRADER JOE’S! $2.00! Now, I cannot live without it..SO MANY ways to work with it..unbelievable! Try the roasted thing with potatoes—in a bowl, Olive oil,sea salt,pepper,slice spuds of your choice-put in bowl and lightly toss—–put on baking sheet-sprinkle the smoked pap on it and roast—375 for 20 minutes–watch it and rotate with tongs -then finish @ 400 for 10 minutes!upon removing from oven–squeeze fresh lemon! Enjoy!
This recipe looks amazing. I tried making a cauliflower dish that I had at a middle eastern restaurant. It was fried cauliflower with a tahini sauce over it. Do you know anything about the dish? I want to say it was a Lebanese restaurant, but I cant say for sure.
sounds great ….Definitely going to try this one
Just found your site and I am thrilled everything looks GREAT!
one question what is your favorite smoked paprika brand ? I have never used it before. Thanks
p.s. I love the step by step photos
I have a couple bags of cauliflower in the freezer just waiting to be eaten. I’m gonna make this and put some cayenne pepper powder on it, too.
Roasted cauliflower has been my veggie crack this year. We made it once in August and have made it so many times since. I love the addition of the paprika and know how Im kicking it up next time. Which will probably be like, tomorrow.
That is a great idea!
I’d be one of those “not a big cauliflower” fan people, but this makes me want to reconsider the little veggie. I think I need to find some smoked paprika!
Is smoked paprika the same as regular paprika??
Hi Ernie– no, smoked paprika is different, it has a strong smoky mesquite-like essence that gives anything it seasons a smoky flavor. It’s definitely worth a try!
These are BEAUTIFUL!!!
This is great Tori. So much healthier than when people slather cheese on it. I’ll have to try this out.
This is GENIUS! I love cauliflower and roasted veggies….the addition of the smoked paprika sounds just about perfect! Thanks!
So simple but it looks delicious – thank goodness I have a jar of smoked paprika in the cupboard!
Looks delish
What a great flavoring for cauliflower, which really has little taste in the first place. I will try this.
So true, cauliflower can be kinda boring if you don’t spice it up a bit. Please let me know how you like it Risa! 🙂
You could probably nuke it in the microwave for
a few minutes, also.
Janet, absolutely. If you buy the bagged florets in a steaming bag, you can steam them right in the bag in the microwave. They will cook faster in the microwave; to get them tender-crisp, you will probably one need 2-2 1/2 minutes.
oh! what a great recipe I can wait to try it! I love smoke paprika and also cauliflower, have you ever tried grilled corn with smoke paprika margarine mix, it taste soooo good. thank you for the recipe. 😀
Hi Coco! I actually have tried that before (with salted butter), it’s wonderful! The sweet and smoky play off of each other so beautifully.
I believe that margarine is Not as good (Taste) as BUTTER, I did a Test yrs. ago with a stick of Butter and one of Margarine ,put both in garage over night 14-16 hours . When i remembered to check the results ,I found bugs on the Butter not on the Margarine ,maybe the Bugs are smarter than us.. I have ate eaten two lbs. of BUTTER A MONTH FOR MORE THAN 50 YRS. I AM 74 GREAT LDL. BLOOD PRESSURE etc. WIFE IS 58 AND all MY # ARE LOWER THAN HERS . Have Fun and Enjoy !