Roasted Cauliflower with Paprika

Thanks, Martha!

Many people don’t like to cook cauliflower because they believe it makes the house smell bad.  Also they tend to not know what to do with it, so they just boil or steam it, and wind up with a soggy mess.

Even if you think you hate cauliflower, this recipe is worth a try because it’s very nutritious, inexpensive, and widely available year-round.  My kids literally eat this like candy.  Also, I promise you won’t have that boiled vegetable smell in your kitchen if you use Martha’s roasting method.  (Roasting is a GREAT preparation for many types of vegetables.  If your kids are reluctant to try new foods, consider roasting your secret weapon.)

This recipe is from Martha Stewart’s digest-sized Food magazine.

Roasted Cauliflower with Paprika (serves 4)

  • 1 head cauliflower, cord and broken into small florets
  • 2 T olive oil
  • 1 1/2 t paprika
  • coarse salt and ground pepper

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

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