Roasted cauliflower with smoked paprika and sesame seeds


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.

Chou-fleur rôti au paprika fumé

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.
Course: Vegetables
Keyword: Easy recipe, Healthy eating, Seasonal recipe, Vegetarian recipe
Prep Time: 10 minutes
Temps de cuisson: 30 minutes
Print Recipe


  • 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


  • 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).

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