Garlic Roasted Cauliflower with Paprika
Introduction
Garlic Roasted Cauliflower with Paprika is a tasty and easy dish that brings out the natural flavors of cauliflower. This simple recipe combines roasted cauliflower with garlic and smoked paprika, creating a warm and comforting side dish. Perfect for family dinners or special occasions, it’s a veggie dish everyone will enjoy.
Why Make This Recipe
This recipe is not only delicious but also healthy. Cauliflower is low in calories and high in nutrients. Roasting it brings out a sweet, nutty flavor, while garlic adds a fragrant touch. The smoked paprika gives a bit of warmth and color, making this dish both colorful and exciting to eat. Plus, it’s quick and only needs a few ingredients, making it an easy choice for any meal.
How to Make Garlic Roasted Cauliflower with Paprika
Ingredients:
- 1 large head cauliflower, cut into florets
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin (optional)
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley, for garnish (optional)
- Lemon wedges, for serving (optional)
Directions:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil, garlic, paprika, cumin (if using), salt, and black pepper until everything is coated evenly.
- Spread the cauliflower in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until the cauliflower is golden brown and tender.
- Remove from the oven and transfer to a serving platter. Garnish with parsley and serve with lemon wedges if you like.
How to Serve Garlic Roasted Cauliflower with Paprika
This dish is best served hot. You can enjoy it as a tasty side with a main course or mix it into a salad. The added lemon wedges squeeze a burst of fresh flavor that complements the dish perfectly.
How to Store Garlic Roasted Cauliflower with Paprika
If you have leftovers, allow them to cool completely. Place the cauliflower in an airtight container and store it in the refrigerator. It should be good for about 3–4 days. For reheating, simply pop it back in the oven for a few minutes to regain its crispiness.
Tips to Make Garlic Roasted Cauliflower with Paprika
- Make sure to cut the cauliflower into similar-sized florets for even cooking.
- Don’t overcrowd the baking sheet; give the cauliflower room to roast and get crispy.
- Feel free to add extra spices or herbs to match your taste.
Variation
You can mix things up by adding cheese to the cauliflower during the last few minutes of roasting for a cheesy twist. Also, try different seasonings like Italian herbs or chili powder for a kick!
FAQs
1. Can I use frozen cauliflower for this recipe?
Yes, you can use frozen cauliflower, but make sure to thaw and dry it properly before roasting to avoid sogginess.
2. Can I prepare this dish ahead of time?
You can cut the cauliflower and toss it with the olive oil and spices a few hours in advance. Store it in the fridge until ready to roast.
3. What can I serve with Garlic Roasted Cauliflower?
It pairs well with grilled meats, fish, or can be part of a vegetarian meal with grains like quinoa or rice.
