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Lemon Paprika Roasted Cauliflower Recipe – Tender roasted cauliflower tossed in olive oil, seasoned with a delicious lemon-paprika mixture, and roasted to a perfect golden brown.
Hello Hello! Happy Monday! Happy MLK Day!
As you read this, I’m probably on my way to the airport, saying 10,000 prayers on the way there because, I hate flying. It’s also -30 degrees (literally) and I’m thinking that the plane will be frozen and we won’t have to get on it.
But last night’s dinner included this lovely cauliflower recipe and I couldn’t be happier!
I ignored everything cauliflower for a long time. A long, long time. Know why? Because my Baba (Grandma) would tell me that, back in her heyday, cauliflower was animal feed. True story.
Every time she saw someone pay for a head of cauliflower, she would cross herself, and mumble out a few words about how people nowadays will eat _____ (fill in the blank) if they believed it would make them skinnier, younger, richer, etc… She was da bomb diggidy! Miss her. ♥
But, speaking OF buying cauliflower… since when is a head of cauliflower $6 bucks?! Ain’t that a bit much? As I was putting it in my grocery cart, I said to my six year old, “there better be some gold coins inside of this thing”. TO which she replied, “You wish!”.
Yah…I didn’t find gold. BUT I did find a darn good tasty delicious veggie side dish that I couldn’t stop eating. I wanted more. Sorry BABA!!
Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with STAR’s Lemon Peel Olive Oil, plus my own blend of lemon-paprika seasoning. The fresh aroma and flavor of the lemon olive oil was an excellent choice for these vegetables, but more importantly, it is 100% natural with no added preservatives, flavorings or colorings. It’s also high in monunsaturated fat, no cholesterol, no carbohydrates, no trans fat and it’s gluten free. FYI.
And the thing is, it smelled and tasted so good, I could have jugged it all down. The bottle of olive oil, that is. Don’t worry, I didn’t. But it smelled great… thought I should have.
The cauliflower though? it’s probably something I could eat day in and day out, without getting sick of it. Besides, it’s so simple, everyone needs to have this as their go-to veggie side-dish recipe.
FYI again. I sometimes like to cut up the cauliflower into “steaks” and roast it that way, and other times I cut it up into florets. It’s all up to you. There’s no right or wrong way, and it takes just as long to roast them, no matter how you do it.
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- 2 teaspoons paprika
- 1 teaspoon dried thyme
- zest of 1 lemon
- salt and fresh ground , pepper to taste
- 1 head cauliflower , about 2 pounds, cut into florets
- 3 tablespoons STAR Olive Oil with Lemon Peel
- 2 tablespoons chopped fresh parsley
Preheat the oven to 450 degrees F.
In a small mixing bowl, combine paprika, thyme, lemon zest, salt and pepper; mix until thoroughly incorporated.
In a large mixing bowl, toss the cauliflower with the olive oil, and add the paprika seasoning; mix until everything is well combined.
Transfer the cauliflower to a baking sheet and arrange the florets in one layer.
Roast for 10 minutes, stir; continue to cook for 10 more minutes, or until tender and browned on the edges.
Remove from oven.
Transfer to a serving plate.
Garnish with chopped parsley.
TOOLS USED IN THIS RECIPE:
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