Sunday, July 5, 2015

Red Roasted Cauliflower

Cauliflower is pretty bland by itself and gets overlooked against its competitors that are more tasty and colorful, but this recipe is full of flavor and gives it a nice red hue. This is the perfect side dish for chicken or fish. Sometimes I make this for a snack because it’s quick and little mess. I get stuck in a habit of only making broccoli and carrots, so this recipe is nice to mix it up. 

Red Roasted Cauliflower Recipe

Spices and EVOO (minus lemon juice)
1 Head of Cauliflower, cut (or 1 bag, frozen)
2 Tbsp. Extra Virgin Olive Oil (if using a sprayer be generous)
2 Tsp. Lemon Juice
1 Tbsp. Paprika
Salt and Pepper to taste


Preheat over to 400F. Cut cauliflower into florets and place in bowl. Drizzle EVOO and lemon juice over cauliflower and toss (skip this step if you have an EVOO sprayer). Place cauliflower evenly on a foil covered baking sheet (try not to over crowd the pan, so they have room to breathe). If using a sprayer, spray cauliflower generously and add lemon juice to cauliflower on the pan.  Sprinkle Paprika over cauliflower. Make sure all florets are covered, add more if needed. Add salt and pepper to taste. Place in oven and bake for 10-12 minutes. Take pan out of the oven and toss the cauliflower. Put back in the oven for another 10-12 minutes. Tossing ensures they are cooked evenly on both sides. 

Add a generous amount of Paprika (looks a little
skimpy from the photo).


  1. Delicious way to liven up cauliflower! I especially enjoyed the hint of lemon juice flavor!