Made with cumin and paprika—two beloved spices of Cuban and Spanish cuisines—this roasted cauliflower dish is so flavorful, you’ll forget you’re eating cauliflower!
A wonderful way to enjoy cauliflower and other fall vegetables is to roast them with some olive oil and spices. Roasting gives the cauliflower a sweet and nutty flavor with very little effort. The method used in this recipe, inspired by Serious Eats, involves preheating a rimmed baking sheet and roasting the cauliflower at a temperature of 500° Fahrenheit. The result is perfectly tender cauliflower with a golden caramelized exterior.
Recipe for Roasted Cauliflower with Olive Oil, Cumin and Paprika
1 head of cauliflower (about 2 lbs), trimmed and cut into about 8 wedges
2 tablespoons extra virgin olive oil
½ teaspoon ground cumin
½ teaspoon ground Pimentón de la Vera Dulce (Sweet Smoked Paprika)
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
chopped parsley for garnish (optional)
1. Adjust an oven rack to the middle position and place a heavy, rimmed baking sheet on the rack. Preheat oven to 500 degrees Fahrenheit.
2. In a small bowl, combine the cumin, paprika, salt and pepper.
3. In a large bowl, toss the cauliflower with olive oil and sprinkle with the spice mixture so evenly coated.
4. Using oven mitts, carefully remove the baking sheet from the oven. Transfer the cauliflower wedges to the baking sheet and return to the oven. Roast for about 20 minutes or until the cauliflower is deeply browned on both sides, flipping the cauliflower once in between with tongs or a thin metal spatula.
5. Transfer the cooked cauliflower to a serving plate. Garnish with parsley (if using) and serve immediately.
