This dish gives humble cauliflower a smoky makeover! Roasting brings out its nutty notes, while smoked paprika and lemon juice add depth and brightness. This version takes cues from Spanish tapas — simple, bold, and packed with flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Servings: 4
Ingredients:
- 1 medium head cauliflower, cut into florets
- 1½ tbsp olive oil
- 1 tsp smoked paprika
- 1 tbsp lemon juice
- ¼ tsp black pepper
- Pinch of salt (or use salt-free herb blend)
- Optional: chopped fresh parsley for garnish
Instructions:
- Preheat oven to 425°F (220°C).
- Toss cauliflower florets with olive oil, paprika, lemon juice, and pepper.
- Spread on a baking sheet and roast for 25 minutes, flipping halfway through.
- Garnish with parsley before serving.
Flavor & Texture:
Tender-crisp with smoky warmth, bright lemony edges, and golden roasted bits. It smells like a Spanish street market!
Customization Tips:
- Add cumin for more earthy heat.
- Serve with a dollop of garlic yogurt sauce.
Nutrition (per serving):
- Calories: 110
- Protein: 3g
- Fat: 7g
- Saturated Fat: 1g
- Carbs: 9g
- Fiber: 3g
- Sodium: 80mg
