There was some debate between myself and my parents while I was making this illustration about whether or not it was “Smoky” or Smokey”. To set the record straight, it used to be spelled with an E, but the modern spelling is more streamlined and the E has been dropped. There is NO debate, however, about the deliciousness of this cauliflower creation! Perfect for low-carbers, it was a staple on my various 21 Day Sugar Detoxes and the like. We usually cook our meats at 350, so instead of roasting at a higher heat I use a lower one so it’s compatible with my other staple proteins.
I’d say use whatever paprika you like, but honestly this brand is REALLY amazing. Life changing. I can get mine locally, but you can also find it online. At minimum, make sure to use a smoked paprika. You won’t regret it! This vegetarian side is really simple, but has amazing flavour. Make sure you get a massive cauliflower since you’ll be having the oven on for a bit, so you might as well have leftovers.
Roasted Cauliflower with Smoked Paprika
Serves 4 to 6 – Cook time: 1 hour
- 1 huge head of Cauliflower
- 3 Tbsp Olive Oil (or more as required)
- 1 Tbsp Smoked Paprika (or to taste)
- 1/2 tsp Sea Salt
Preheat oven to 350. Wash and pat dry the head of cauliflower. Remove the leaves and cut off the stem. Cut the head in half and then in quarters. Slice into ~1.5 cm thick pieces and lay in one layer on rimmed metal baking sheets. Cut any large florets in half. Toss all small bits onto the pan as you go. It should take about two large rimmed baking sheets to fit all the cut-up cauliflower.
Drizzle on the olive oil and sprinkle on the paprika. Toss and add enough oil and spice so that the florets are coated nicely. Sprinkle the salt evenly.
Pop into the oven and roast for 35 minutes, then flip and rotate the pans. Cook for 25 more minutes, until nicely browned with crispy edges. Serve warm, and enjoy!