Piece of Life

I love cauliflower! And my children too [actually all cabbages in general, lucky me]. Therefore I don’t deprive myself of it.

I used to simply steam it, that’s how I’ve always known it. But when I read Ottolenghi’s latest book [Flavor, I’ll tell you about it here], I thought it was high time I gave roasted vegetables a try. And that is a fabulous change, veggies have a complete different flavor and they really are amazing.

About roasted cauliflower

Roasted cauliflower is my new favourite thing. You have to try it!

The first time I tried this recipe, I almost ate the whole thing. I just couldn’t stop eating it. The smoky taste of paprika combined with the roasted cauliflower is addictive. You can easily vary the spices; I already have many ideas…

The most time-consuming part of the preparation: washing and cutting the cauliflower. Then you mix everything and pop it in the oven. Easy, fast and delicious!

My suggestions

If you want to continue exploring roasted vegetables, I strongly suggest you try this Ottolenghi recipe: oven-roasted vegetables with caper sauce.

Roasted cauliflower with smoked paprika and sesame seeds

This oven-roasted cauliflower with a touch of smoked paprika is to die for! Simple to prepare and deliciously flavoured, you won't be able to stop once you try it.

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Prep Time 10

Temps de cuisson 30

Servings: 6

Course: Vegetables

Ingredients Equipment Method

Ingredients

1 cauliflower cut into florets
3 tbsp olive oil
1 tsp smoked paprika
2 cloves garlic crushed
1 to 2 tbsp sesame seeds
salt & pepper to taste

Equipment

Baking tray
Parchment paper
Bowl

Method

Preheat oven to 220°C (425°F).
In a bowl, mix the oil, paprika and garlic. Pour over the cauliflower florets and coat evenly with the sauce.
Season with salt and pepper and sprinkle with sesame seeds.
Place the florets on a baking sheet (covered with parchment paper or a silicone mat).
Cook for 30 minutes, or until cauliflower is tender (but still firm).