Ingredients
The following ingredients have 4 Servings
- 1 large head of cauliflower
- 1 tablespoon extra virgin olive oil
- 1-2 teaspoon smoked paprika
- Salt
Instruction
- Place a rack in the center of your oven and preheat to 400 degrees F. Line a baking sheet with aluminum foil for easier cleanup, if desired. Pull the leaves off of the cauliflower base. Cut off the lower part of the stem.
- Cut the head of cauliflower into four quarters.
- Slice each quarter into 6-8 pieces. You want as many flat surfaces as possible on each floret-- the flat surfaces caramelize best. Caramelization is the key to giving the roasted cauliflower flavor.Give all the florets a thorough rinse in a colander. Shake them dry. Spread out the cauliflower on your baking sheet or pan.
- Drizzle the florets evenly with 1 tbsp olive oil. I use a measuring spoon of olive oil, which makes it easier to gauge how much oil I'm using, rather than pouring straight from the bottle. Toss the florets to coat them fully with oil-- I use clean hands for this step.
- Sprinkle the cauliflower evenly with smoked paprika and salt to taste. Be generous with the salt-- smoked paprika really sings when it's combined with salt.
- Place the baking sheet into the preheated oven and let the cauliflower roast for 10 minutes.
- Take the baking sheet out of the oven. Stir the cauliflower on the baking sheet, moving pieces from the outside of the sheet towards the inside, and vice versa.
- Return the baking sheet to the oven. Let the cauliflower roast for 10-20 minutes longer until very tender. When it's ready you will be able to pierce it easily with a fork. Keep a close eye on the cauliflower, it can go from brown to burned fairly quickly if you're not careful. Serve hot.
