Yum!!! I am making this for the 2nd time this week. I have tried a couple other roasted cauliflower recipes and have been disappointed. My husband loves it, too, and I also wanted to have it leftover, but it was gone that night!!
Great premise; was not thrilled with the seasonings personally. I made a double batch and the result desperately needed some sauce. There were leftovers that I will probably pair with a marinara dipping sauce.
I thought you’d enjoy hearing that my 7-year-old son declared “anyone who likes candy would love this broccoli. I mean cauliflower.” He asked me to start making it on a daily basis.
He is a bit of a health-nut, but that’s still pretty high praise!
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.
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.
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.
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.
1 large head of cauliflower
1 tbsp extra virgin olive oil
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