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Smoked Paprika and Garlic Baked Roasted Cauliflower will definitely change your attitude toward cauliflower.
The combination of olive oil, smoked paprika, minced garlic, and some lemon juice is perfect to turn the bland cauliflower head into a flavorful, mouthwatering main or side dish. A must-try recipe!
Roasted Cauliflower, A Star Vegetable
Recently, adding cauliflower to dishes has gone viral. You can find it alone, in pizzas and salads, or cooked with rice or pasta. I love trying different recipes with cauliflower.
Why You Will Love Smoked Garlic Cauliflower
What’s not to love about Smoked Paprika and Garlic Baked Roasted Cauliflower?
First, it needs four simple ingredients available in your kitchen pantry and a head of cauliflower. Not to forget that it only needs one baking sheet and a spoon. A real hassle-free recipe!
Second, it suits almost every occasion. The beautiful shape and color of the florets make them perfect for Thanksgiving, Christmas, Easter, or any dinner table you plan for.
Third, it’s the perfect main dish for guests with special diets. Garlic cauliflower with paprika and lemon suits almost every diet. It is a vegetarian, vegan, dairy free, gluten-free, and low carb dish.
Fourth, it is prefect for meal prep. You can prepare your baking sheet with the florets, cover it, and place it in the fridge. Toss it in the oven 40 minutes before serving.
Roasted Cauliflower with Garlic and Paprika Is a Bliss
Customize those Florets to your Liking
It is true that cauliflower is bland, but once well seasoned or marinated, it will absorb the flavors and give them back a thousand times better. This dish is versatile in that it fits with different seasonings, dips, or main dishes.
Here are some variations that will make you fall in love with cauliflower florets each time you make your own tweak.
For cheese fans, you must try to add some parmesan to your roasted cauliflower. The taste of roasted cauliflower with paprika and parmesan is mind blowing.
If you are not a fan of garlic, skimp on it or sprinkle some garlic spices instead. They have a less garlicky flavor, but it adds flavor.
You can sprinkle some hot chili pepper on top of your cauliflower for a spicier dish. Enjoy the heat!
How to Serve Roasted Cauliflower
Serve roasted cauliflower up alone. It is delicious with the garlic, olive oil, and paprika flavors. It is perfect for a healthy late night dish or a light snack during the day.
To enrich your dinner table, don’t forget to serve some veggies next to the cauliflower. You can enjoy some Refreshing Cucumber Salad, BEST Fattoush Salad with Dressing, or Simple Middle Eastern Salad.
Super Easy, Healthy, and Delicious!
Tips and Tricks
Make sure to clean the cauliflower well. The best way is to cut it into florets, then soak them in salt water with some vinegar for around 15 minutes. Rinse them well and place them in the colander to get rid of excess water.
To know if the cauliflower is done, poke it with a knife or a fork. The center should be tender.
Cut the cauliflower head to florets the size you like. It is better to use a knife to have a flat side to place it on the baking sheet. If you cut large florets, you may need a few extra minutes.
You can use the same seasoning to roast some potato wedges next to the cauliflower. Make sure you do not crowd the baking sheet. They will cook unevenly.
If you want to save some time, do not cut the cauliflower head. Take out the leaves, cut out the bottom so you make it as flat as possible, and then season it.
Now, toss it in the oven to make a delicious whole-roasted cauliflower with garlic and paprika. Adjust the roasting time so the cauliflower cooks through.
Season, Roast, and Enjoy!
Frequently Asked Questions
Don’t throw them. Keep them in an airtight container in the fridge for up to 3 days. You can reheat them in the oven or microwave upon serving. You can also enjoy them cold or add the florets to your salad.
It is not recommended. When cauliflower thaws, it becomes soggy and unpleasant.
Yes, you can. Check Crispy Crunchy Air Fryer Cauliflower for more details.
Roasted cauliflower may become mushy if the baking sheet is overcrowded, so you have to leave some space in between. It may also happen if you added extra oil. If you covered the baking sheet with aluminum foil, the cauliflower will steam instead of roasting.
Special Flavorful Dish for Guests with Special Diets
Smoked Paprika and Garlic Baked Roasted Cauliflower
With 4 ingredients from your kitchen pantry and a head of cauliflower, you can turn a simple bland cauliflower into a mouthwatering meal bursting with flavors. Here’s what you need.
Cauliflower: Fresh cauliflower is the best option. You can use frozen cauliflowers, but they may get ready in less time.
Olive oil: You can use any oil you prefer like coconut oil or almond oil.
Smoked paprika: It gives the simple bland cauliflower a deep, rich, and smoky taste.
Garlic cloves: You can skip them or use garlic powder for a less garlicky flavor.
Lemon juice: It adds a tangy, savory taste to the cauliflower florets.
Salt and black pepper: Simple yet necessary to put all flavors in perfect harmony
Other Recipes You Should Try
- Smoked Cauliflower Steaks Recipe
- Spicy Roasted Cauliflower with Tahini Dressing
- Crispy Crunchy Air Fryer Cauliflower
- Roasted Cauliflower Mac and Cheese
- Cauliflower Tahini Bake
- 10 Must-try Vegetarian Dishes
- Spicy Roasted Red Pepper Hummus
- Roasted Eggplant with Burrata Salad Recipe
- Roasted Mixed Vegetables with Garlic
- Muhammara (Roasted Red Pepper and Walnut Dip)
Smoked Paprika and Garlic Baked Roasted Cauliflower
- 1 head cauliflower
- ¼ cup olive oil, two tablespoons to brush the parchment paper
- ½ teaspoon smoked paprika
- 3 garlic cloves, minced
- ½ lemon juice, fresh squeezed
- salt, to taste
- black pepper, to taste
- Preheat oven to 450°F.
- Prepare a baking dish with parchment paper, then brush it with 2 tablespoons of 1/4 cup of olive oil.
- Cut the whole head of cauliflower into florets, then place them on the baking sheet.
- Mix the remaining olive oil, lemon, smoked paprika, minced garlic, salt, and black pepper. Then, drizzle them on top of the florets.
- Bake for 40 minutes, then broil if necessary until golden and crisp. I like them a little extra broiled for an added crisp and smoked taste.
- Serve and enjoy!