Best 8 Roasted Cauliflower With Paprika Recipes

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Roasted cauliflower with paprika is a delightful dish that tantalizes the taste buds with its smoky, savory, and slightly sweet flavors. This versatile vegetable can be enjoyed as a main course, side dish, or even as a healthy snack. Whether you prefer a crispy or tender texture, roasted cauliflower can be customized to your liking. With its vibrant color and inviting aroma, this dish is sure to impress your family and friends.

Let's cook with our recipes!

GARLIC AND PAPRIKA ROASTED CAULIFLOWER



Garlic and Paprika Roasted Cauliflower image

Recipe adapted from and with thanks to Home Cooking In Montana

Provided by Mary Younkin

Number Of Ingredients 7

1 small head of cauliflower (about 2 pounds, cut into bite size pieces)
3 tablespoons light olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Optional: squeeze of lemon

Steps:

  • Preheat the oven to 450 degrees and place a rack in the upper middle section of the oven. Line a baking sheet with a silpat mat or parchment paper and set aside. In a small cup or bowl, combine the oil and the spices and stir to combine. Place the cauliflower in a large bowl and pour the oil and spice mixture over it. Toss with your hands to coat thoroughly. Spread the cauliflower across the lined baking sheet and then place in the oven.
  • Roast for 15-20 minutes, until the cauliflower is tender, slightly crisp and browned on the edges. Remove from the oven and squeeze lemon over the top if desired. (We liked it both with and without the lemon.) Serve hot and Enjoy!

WHOLE ROASTED CAULIFLOWER WITH SMOKED PAPRIKA



Whole Roasted Cauliflower with Smoked Paprika image

I recently roasted a chicken using a smoked paprika rub and decided to try it on a whole cauliflower. It was totally delicious! I recommend serving it as a vegan or vegetarian main with a big green salad.

Provided by LauraF

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 55m

Yield 2

Number Of Ingredients 8

1 small head cauliflower
1 ½ teaspoons fennel seeds
1 ½ teaspoons smoked paprika
1 ¼ teaspoons sea salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
2 tablespoons olive oil
½ lemon, juiced

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Trim large leaves off the cauliflower. Trim stalk so cauliflower can sit flat in a Dutch oven.
  • Grind fennel seeds with a mortar and pestle. Mix in smoked paprika, salt, pepper, and garlic powder. Whisk in olive oil to form a paste. Rub the paste all over the cauliflower. Drizzle lemon juice all over.
  • Bake in the preheated oven, covered, until tender, about 30 minutes. Uncover and baste with any juices that have pooled at the base. Continue baking, uncovered, until top is browned and center feels completely tender when pierced with a paring knife, about 15 minutes.

Nutrition Facts : Calories 171.2 calories, Carbohydrate 12.4 g, Fat 14.2 g, Fiber 5.7 g, Protein 3.6 g, SaturatedFat 1.9 g, Sodium 1143.1 mg, Sugar 3.4 g

ROASTED CAULIFLOWER WITH PAPRIKA



Roasted Cauliflower with Paprika image

A spoonful of paprika gives this oven-cooked cauliflower a golden brown glow and slightly spicy taste; high-heat roasting creates a nutty sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 4

1 head cauliflower, cored and broken into small florets
2 tablespoons olive oil
1 1/2 teaspoons paprika
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Spread cauliflower on foil. Sprinkle with oil and paprika; toss to coat. Season with salt and pepper. Roast until tender and lightly browned, 20 to 25 minutes, tossing once.

Nutrition Facts : Calories 90 g, Fat 7 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

SMOKY CAULIFLOWER



Smoky Cauliflower image

The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. -Juliette Mulholland, Corvallis, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 6

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

Steps:

  • Place cauliflower in a large bowl. Combine the oil, paprika and salt. Drizzle over cauliflower; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 450° for 10 minutes., Stir in garlic. Bake 10-15 minutes longer or until cauliflower is tender and lightly browned, stirring occasionally. Sprinkle with parsley.

Nutrition Facts : Calories 58 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 254mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY



Parmesan Roasted Cauliflower Recipe by Tasty image

Here's what you need: cauliflower florets, olive oil, italian breadcrumb, garlic powder, salt, grated parmesan cheese

Provided by Tasty

Categories     Sides

Yield 6 servings

Number Of Ingredients 6

7 cups cauliflower florets
1 tablespoon olive oil
1 cup italian breadcrumb
½ teaspoon garlic powder
½ teaspoon salt
½ cup grated parmesan cheese

Steps:

  • Preheat oven to 425˚F (220˚F).
  • In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
  • Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
  • Spread the cauliflower on a greased, foil-lined baking sheet.
  • Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 34 grams, Fat 6 grams, Fiber 5 grams, Protein 11 grams, Sugar 6 grams

ROASTED CAULIFLOWER WITH PAPRIKA



Roasted Cauliflower With Paprika image

From "The Joy of Cooking". It says "Not the usual treatment for this vegetable, but one that deepens its flavor."

Provided by billikers

Categories     Cauliflower

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs cauliflower, cut into large florets (a large head)
vegetable oil, to lightly coat
salt, to taste
pepper, to taste
2 tablespoons water
butter or olive oil, to taste
salt, to taste
2 teaspoons sweet paprika
1 tablespoon chopped fresh parsley or 1 tablespoon tarragon

Steps:

  • Preheat the oven to 400*F.
  • Toss cauliflower, vegetable oil, salt and pepper together.
  • Spread in a single layer in a baking dish and add water.
  • Bake until the stems are tender when pierced with a knife and beginning to brown, about 25 minutes.
  • Remove baking dish and toss the cauliflower with butter, salt, paprika and parsley.

ROASTED CAULIFLOWER WITH PAPRIKA



ROASTED CAULIFLOWER WITH PAPRIKA image

Categories     Vegetable     Side     Bake

Yield 4

Number Of Ingredients 4

1 head cauliflower, cored and broken into small florets
1 TBSP olive oil
1 1/2 tsp paprika
coarse salt and ground pepper

Steps:

  • Preheat oven to 450. Line a rimmed sheet with aluminum foil. Spread cauliflower on foil. Sprinkle with oil and paprika, toss to coat. Season with salt and pepper. Roast until tender and lightly browned. 20 to 25 minutes tossing once.

CAULIFLOWER WITH PAPRIKA-GARLIC SAUCE



Cauliflower With Paprika-Garlic Sauce image

This easy, zesty sauce can compliment a variety of steamed vegetables such as Brussels sprouts, carrots and spaghetti squash. Taken from the "Quick, Healthy and Delicious Cooking" cookbook by BH&G.

Provided by jonesies

Categories     Cauliflower

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

4 cups cauliflower florets (cut small)
2 garlic cloves, minced
1 teaspoon olive oil
2 tablespoons apple juice
1 tablespoon parsley, snipped
1 tablespoon red wine vinegar
1 1/2 teaspoons paprika
1/8 teaspoon salt

Steps:

  • In a large saucepan with a steamer rack, steam cauliflower over boiling water, covered, about 8 minutes or till crisp-tender.
  • Meanwhile, for sauce, in a small saucepan cook garlic in hot oil till lightly browned.
  • Remove from heat; stir in apple juice, parsley, vinegar, paprika and salt.
  • Heat through.
  • Pour the sauce over the hot cauliflower; toss to coat.

Tips:

  • Choose a head of cauliflower that is firm and heavy for its size, with tightly packed florets.
  • Cut the cauliflower into 1-inch florets. Smaller florets will cook more evenly.
  • Toss the cauliflower florets with olive oil, paprika, salt, and pepper. You can also add other spices or herbs, such as garlic powder, onion powder, or cumin.
  • Spread the cauliflower florets in a single layer on a baking sheet. Don't overcrowd the pan, or the cauliflower will steam instead of roast.
  • Roast the cauliflower at a high temperature (425 degrees Fahrenheit) for 20-25 minutes, or until the florets are tender and slightly charred.
  • Serve the roasted cauliflower immediately as a side dish or appetizer. You can also add it to salads, soups, or stir-fries.

Conclusion:

Roasted cauliflower is a delicious and healthy side dish that is easy to make. With its slightly sweet and nutty flavor, roasted cauliflower is a versatile vegetable that can be enjoyed in many different ways. Whether you serve it as a simple side dish, add it to salads or soups, or use it as a topping for pizza or pasta, roasted cauliflower is a great way to get your daily dose of vegetables.

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