Cauliflower is one of our favorite vegetables and I like to cook with it because it is so versatile. I’ve even tried cauliflower pizza crust which was pretty tasty. This time, I decided to roast the cauliflower because any vegetable roasted is super yummy and gets gobbled up pretty quickly. Smoked paprika is another favorite, with a unique smokey flavor that I think could be mistaken for a bacon-like flavor in the right setting. What’s not to love about anything that tastes like bacon? 🙂
This poor cauliflower was in the fridge a little too long so had a few brown spots that needed to be trimmed off. Next, I cut off the leaves and core, then chopped into bite-sized pieces.
The cauliflower pieces went a large bowl along with a sprinkle of olive oil (about 2 Tbsp.) Sprinkle 1 teaspoon each of garlic and smoked paprika, then add a generous shake of salt and pepper. If you don’t care for garlic or smoked paprika, simply leave these out and the cauliflower will still be delicious flavored only with the olive oil, salt, and pepper.
Toss everything to coat well and spread onto a cookie sheet.
Pop this into a cold oven and turn the heat to 425 degrees. Bake for about 20 minutes (just a little longer than it takes for the oven to come up to temperature).
The cauliflower should be nice and toasted, cooked through and still have just a little crunch left to it. Yum! This is pretty fast and easy to throw together, especially on a busy weeknight. I’ve found even the fussiest eaters will eat vegetables that are roasted!
- 1 head of fresh cauliflower
- 1-2 Tbsp. olive oil
- 1 tsp. garlic
- 1 tsp. smoked paprika
- salt and pepper to taste
- Wash the cauliflower and remove the leaves and core.
- Chop into bite sized florets and add to a large bowl.
- Sprinkle with the olive oil and seasonings.
- Toss to coat.
- Spread on a cookie sheet and place in cold oven.
- Turn the heat to 425 degrees and bake 20 minutes.
- Serve hot.