High-heat roasting caramelizes the cauliflower and enhances its flavor, further intensified here with olive oil, paprika and coriander.
Prep and Cool time
Author: Vered DeLeeuw
Recipe type: Sides, Vegan, Gluten Free, Low Carb, Primal/Paleo
Yield: 4 servings
- 1 large cauliflower head
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon coriander
- ¼ teaspoon black pepper
- Preheat oven to 425 degrees F. Line a large baking sheet with foil.
- Wash cauliflower, trim outer leaves and remove bottom core. Slice and separate into florets. Place in a bowl and toss with the olive oil, then spread in a single layer on the prepared baking sheet and sprinkle with the seasonings.
- Bake 15 minutes. Remove from oven, toss, and bake 15 more minutes, until browned and fork-tender.
Nutrition Per Serving
Serving size: ¼ recipe; Calories: 149.6; Fat: 9.6g; Carbohydrates: 14.6g; Sugar: 0g; Sodium: 457.3g; Fiber: 7g; Protein: 5.5g