About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. Stephanie Kendle says

    5 stars
    I have made this for a few family get togethers and everyone absolutely loves it! Honestly has become the only way I will eat cauliflower now. Thank you for sharing!

  2. Frances Bercher says

    5 stars
    Instead of sprinkling oil and paprika all over the sheet pan, I put the cauliflower florets in a large bowl and drizzle with olive oil, then sprinkle on the paprika, tossing to coat. And I use garlic salt rather that plain salt.

  3. JaneB says

    5 stars
    Absolutely delicious. Made this tonight and Squeezed a bit of lime juice over. Ate with a goodly amount of hummus, and some home made sourdough tortillas. New favourite. Thanks for the recipe.

  4. Ann says

    I noticed in one of the reviews they asked how you would make it ahead of time and how it would do if you had to keep it warm for 1 or 2 hours, I hadn’t noticed a reply.

    I would like to know the same thing, I am bringing this to a dinner as I have to bring a vegetable, I wanted to cook it at home and keep it warm until the food was served at my friend’s house, will it be okay or will it go mushy or?

    • Tori Avey says

      It should be fine as long as you don’t overcook it on the first go-around. It is best reheated in the oven at 325 degrees until heated through. I’m not sure how long you’re planning on keeping it warm or how, so tough to advise on the mushy issue.

  5. Tonya says

    5 stars
    5 stars! the star rating would not work…..
    This dish was super easy and gave the usually boring cauliflower a yummy kick. My pickiest eater (hubby) even ate it. Initially, i only cooked half of the head of cauliflower since i didn’t know if my kids would eat it. Needless to say, I had to cook the other half as the first batch was gone before dinner was even served!

  6. Devorah says

    5 stars
    I made this for dinner tonight & it’s definitely going into my vegetable rotation. Absolutely delicious & so easy!! Thanks

  7. Charlotte says

    5 stars
    I just want to say that I found this absolutely delicious and very easy to make, which is important as I am a complete novice in the kitchen (having now made one soup, one salad with roasted veggies, one lasagna, and this). I had to get some Smoked Paprika for the salad, and as it cost a small fortune, I was very happy to come across this recipe which allowed me to use some more of it. I made this recipe as a side for the lasagna, and it was the first time I tried actually making two recipe-things for one meal. And to my amazement, it worked for me. Both got done at about the same time, both were delish, and I got the meal on the table within 10 minutes of the appointed hour. So thanks very much for your wonderful contribution to my early successes in my grand new adventure. I look forward to trying some of your other offerings in months and years to come.

  8. Roger says

    5 stars
    Really quick and east to prepare. I used a tablespoon of the smoked paprika. I have a fettish for smokiness. I will certainly make this again!

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