Whole Roasted Cauliflower with Smoked Paprika actually delivers the flavor. The addition of olive oil with the smoked paprika gives the dish a deep and complex flavor.
I am always curious when I hear somebody say, they love or hate cauliflower. It does not have enough flavor on its own, to arouse any emotions in me.
I can eat it raw if it is doused in Ranch or Blue Cheese dressing. I can eat it baked if it’s smothered in cheese, but this is one of those recipes that brings out and enhances the flavor of cauliflower, rather than hiding it.
Whole roasted cauliflower is a whole head of cauliflower that is coated with a mixture of olive oil, smoked paprika, garlic, salt, and pepper, and baked in the oven until tender and golden. It has a smoky, spicy, and garlicky flavor that is irresistible.
Cauliflower doesn't have to be boring
Cauliflower belongs to the cruciferous family of vegetables, which also includes broccoli, cabbage, kale, and Brussels sprouts. It might not be the most popular family, but I still love them 😊
PRO TIP # 1. Don’t be afraid to use a liberal amount of olive oil. It is a healthy oil, and it brings out the nutty flavor of the cauliflower.
PRO TIP # 2. If you have been using the same can of paprika since you moved out of your parents home. Throw it away, and go buy some new paprika. Preferably Spanish or Hungarian
Smoked paprika is a spice made from dried and smoked sweet red peppers, usually from the La Vera region of Spain.
It has a deep red color and a smoky, sweet, and slightly spicy flavor. It is widely used in Spanish cuisine, especially in dishes like paella, chorizo, and patatas bravas.
Whole roasted cauliflower is a modern and creative way to enjoy cauliflower, especially when it is in season and abundant.
It is inspired by the Mediterranean flavors of olive oil, garlic, and smoked paprika, which pair well with the mild and nutty taste of cauliflower.
Why Whole Roasted Cauliflower with Smoked Paprika Works:
Whole roasted cauliflower with smoked paprika works because it is:
- All you have to do is trim the cauliflower, mix the olive oil with the spices, and spread it over the cauliflower. Then, you just pop it in the oven and wait for the magic to happen.
- The cauliflower provides a mild, nutty, and slightly sweet base, which is a great canvas for the bold and smoky flavors of the smoked paprika and garlic.
- The cauliflower becomes more flavorful as it roasts, as it brings out its natural sweetness. The result is a mouthwatering dish.
Roasted Cauliflower with Smoked Paprika Ingredients:
- Medium Cauliflower Head (2 lb. untrimmed)
- Extra Virgin Olive Oil
- Sea Salt
- Black Pepper
- Garlic Powder
- Paprika
- Cumin Powder
- Cayenne Powder
- Lemon Juice
Whole Roasted Cauliflower Tips and Tricks:
To make the best whole roasted cauliflower with smoked paprika, follow these tips and tricks:
- Choose a medium-sized cauliflower that is firm, fresh, and white. It should weigh between 2 to 3 pounds and have no brown spots or bruises. You want it to fit in your pot and cook evenly. Avoid over-sized, loose, or wilted cauliflower, as they may have less flavor and texture.
- Cut off the stem and the leaves of the cauliflower, but leave the core intact. This will help the cauliflower hold its shape. Rinse and pat dry the cauliflower well, before coating it with the oil and spice mixture.
- Mix the olive oil with the smoked paprika, garlic, salt, and pepper in a small bowl. You can also add some lemon juice, honey, or herbs, if you like.
- Rub the olive oil mixture all over the cauliflower, making sure to cover every nook and cranny. You can also use a pastry brush, or kitchen gloves to make it easier.
- Serve the cauliflower hot or warm, garnished with some fresh parsley or cilantro if desired. You can also serve it with some lemon wedges, yogurt sauce, tahini sauce, or your favorite dip.
- If you want a more browned and crispy crust, you can broil the cauliflower for a few minutes at the end of the roasting time, but watch it carefully to avoid burning.
I hope you enjoyed this post and learned how to make whole roasted cauliflower with smoked paprika. It is a simple, easy, and tasty dish that you can make with fresh and simple ingredients. Give it a try
Frank's Whole Roasted Cauliflower with Smoked Paprika
Ingredients
- 1 Medium head cauliflower
- 1 1/2 tsp cumin
- 1 tsp cayenne
- 1 1/2 tsp Spanish smoked paprika
- 1 1/4 teaspoons sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 4 tablespoons olive oil
- 1/2 lemon juiced
Instructions
- Preheat the oven to 375℉ or 190℃
- Remove the leaves from the cauliflower. Slice off the bottom part of the stem so that the cauliflower can stand upright in a large pot with a lid, or Dutch oven.
- Mix spices. Whisk in olive oil to form a paste. Rub the paste all over the cauliflower. Drizzle lemon juice all over.PRO TIP: Wear food prep gloves if you have some
- Bake the cauliflower for about 45 min. to an hour, or until a knife inserted in the center comes out easily.
Nutrition
Whole Roasted Cauliflower Pairs well with:
