Roasted Cauliflower
Simple Recipes Fasting Recipes Budget Recipes Side Dishes Vegetables Gluten-Free Recipes
After Dana's message about last week's cauliflower recipe, I decided to come up with a proposal for carnivores or those who aren't really friends with cauliflower. It was easy, I already had the perfect seasoning prepared for this experiment. In the end, this seasoning proves to be multifunctional (after pork, salmon, shrimp and cauliflower, I also tried it on cashews), it's worth taking a few minutes to prepare it. As for the purpose of this recipe, it remains to be seen how many will convert to cauliflower... I'm waiting for feedback.
Ingredients
1 medium cauliflower
4 teaspoons smoked paprika seasoning
3-4 tablespoons olive oil
salt
Servings: 2 (as main dish) or 3 (as side dish)
Calories: 485 cal total
How to prepare roasted cauliflower
- Break the cauliflower into large florets (you should have about 9-10 pieces, at a total of 500g). In the center there will be some small florets, that's okay, but leave the rest large.
- Bring salted water to a boil and when boiling add the cauliflower. Blanch for only 3 minutes from when it starts boiling again. Drain well, leave for a few minutes in the strainer to let the water evaporate.
- Put in a bowl and mix with oil and then with the seasoning. Mix well so the florets are evenly covered/colored (I dust the seasoning through a tea strainer for even distribution and then just mix gently).
- Arrange the cauliflower in the baking tray, with space between them.
- Bake at 220C (top-bottom heat) for 20-25 minutes. The small florets can be removed after 10-15 minutes, if you want them all evenly roasted.
- They are better served immediately, warm. Couscous seems to go very well next to cauliflower, so here I prepared 100g couscous (soaked in salted water for 10 minutes), with 1/2 hot pepper and 2 tablespoons lime juice.
