Smoky Roasted Cauliflower recipe — and some meals for the week
Posted at 4:51 pm by rachel in recipes, sunday scratchups
I am trying to get back to cooking several meals on Sunday so we have things to eat during the week without the last minute rush — even though this week is a holiday week, decided to do that today! So I saw a recipe in Taste of Home magazine (Dec/Jan 2013) for “Smoky Cauliflower.” Didn’t have smoked paprika or fresh parsley, but decided to give it a try with regular paprika and dried parsley. It is good, but a little bland, so it probably needs the smoky.
I do think, however, that it will be good with some of the Kitchens of India slow cooker butter chicken I’m about to pull out of the crockpot! Edited to add — why yes, yes it is. 
Today’s other concoctions include chili, salmon on the grill a la MashupDad, and Crash Hot Potatoes.
Smoky Cauliflower
Ingredients
One large head cauliflower, broken into 1″ florets (about nine cups)
2 Tbsp olive oil
1 tsp smoked paprika (I used regular, would recommend smoked!)
3/4 tsp salt
2 minced garlic cloves
2 Tbsp minced fresh parsley (I used dried equivalent)
Directions
Place cauliflower florets in bowl. Mix oil, paprika, and salt. Drizzle over cauliflower, toss to coat. Transfer to a 15x10x1 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.
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Easy print version
- One large head cauliflower, broken into 1″ florets (about nine cups)
- 2 Tbsp olive oil
- 1 tsp smoked paprika (I used regular, would recommend smoked!)
- ¾ tsp salt
- 2 minced garlic cloves
- 2 Tbsp minced fresh parsley (I used dried equivalent)
- Place cauliflower florets in bowl.
- Mix oil, paprika, and salt.
- Drizzle over cauliflower, toss to coat.
- Transfer to a 15x10x1 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.
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I roasted cauliflower and 8 garlic cloves for 40 min. Simmered 32 oz of chicken broth and added the cauliflower, salt and lots of cracked black pepper, and my immersion blender did the rest of the work. IT is outstanding. Your cauliflower would taste great in a soup.
That does sound good! But then I’d need to go buy an immersion blender, lol. This I think we’re going to eat with the butter chicken, since it was really good with the spicy sauce.
Hey, I made chili tonight, too! And, for the first time in a long time, I baked corn bread to go along with it. I can’t remember the best way to keep leftover corn bread nice and fresh, so we can enjoy it for a few more days. Any advice?