Oct 20 2013

Spicy Roasted Cauliflower

moroccan-roasted-cauliflower

Prep Time: 10 Minutes | Cook Time: 30 Minutes | Serves 4

Folk Note: I used regular paprika bc I couldn’t find Pimenton (Or Spanish paprika. They have a bright, spicy, smoky flavor and a vibrant red color that makes just about anything that much more delicious). I also prepared the whole head (doubled the recipe) so that I had yummy leftovers. Roasting does something magical to vegetables. It almost makes it sweeter! Trust me! 

Folk Kiddie Note: If you are having a hard time getting your youngsters to eat cauliflower, try mixing the roasted cauliflower into some healthy mac n cheese. They’ll never know what’s in it and you won’t be able to resist having some yourself. 

  • ½ head cauliflower, cut into florets
  • 1½ tablespoons olive oil
  • ½ teaspoons salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon coriander seeds
  • 1 bay leaf
  • ¼ teaspoon pimenton or Spanish paprika
  • ¼ teaspoon chili powder

Preheat oven to 400ºF. In a large mixing bowl, toss the cauliflower, oil, salt, black pepper, coriander seeds, and bay leaf, paprika & chili powder to coat. Spread the cauliflower evenly on a baking sheet and roast in the oven, tossing every 10 minutes, for 30 minutes, or until it becomes tender and brown. Remove from the oven and let cool slightly. Discard the bay leaf.

Sources: robin quivers & snailsview