Smoky Cauliflower
The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon
Ingredients
- 1 large head cauliflower, broken into 1-inch florets (about 9 cups)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt
- 2 garlic cloves, minced
- 2 tablespoons minced fresh parsley
Reviews
This is a very tasty side dish! I was amazed by the flavor! My children loved it too. I used 2 bags of frozen cauliflower (half way thawed) and doubled the recipe. I also cooked about 10-12 minutes longer.
Have made many times, very good and healthy recipe. Have taken to potlucks, bowl comes home empty.
My family agrees that this recipe is not memorable - sorry. I don't understand the great reviews.
Excellent, we really loved this. No leftovers!
While I rarely can afford cauliflower, I do love it roasted with olive oil and sea salt. Since it was on sale this week, I bought a head and found this recipe. The addition of smoked paprika elevates this simple dish.
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I fixed this for the first time with guests present who thought it sounded good. I had washed & separated the cauliflower into florets earlier in the day and kept refrigerated. It was a quick & simple fix with that step out of the way. The dish was a hit! We all absolutely loved it. There wasn't a single bite left! Recipe is definitely a keeper and I plan to share it with friends & family.
This is another recipe that we liked but there was no way I could prep it and have it on the table in 30 minutes. I really tried too. I didn't bake it any longer than the 20 minutes. Maybe breaking the cauliflower into 1 inch pieces isn't counted in the prep. Recipe was good.
Really good and I'm just a so-so cauliflower fan!
Excellent! There were no leftovers. I didn't have smoked paprika so I just added a little of pepper to the paprika. When did the garlic, I added extra garlic along with more oil.