Paprika-Roasted Cauliflower
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A quick toss in paprika packs extra colour and flavour in ordinary cauliflower. Try using a smoked variety for an extra kick.
Servings: 4
Ingredients:
Paprika-Roasted Cauliflower
Photography by Edward Pond
| Nutritional Info | |
| Per serving: | - |
| cal | 135 |
| pro | 4 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 173 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 6% |
| vit A | 2% |
| vit C | 143% |
| folate | 39% |
Suggested Recipes
-
3 tbsp (45 mL) extra-virgin olive oil
1/2 tsp (2 mL) smoked paprika or paprika
1/4 tsp (1 mL) salt
1 head cauliflower (about 3 lb/1.5 kg)
Preparation:
In large casserole dish, stir together olive oil, paprika and salt ; set aside. Cut cauliflower into florets; add to paprika mixture and toss to coat.
Roast in 400°F (200°C) oven, uncovered and stirring once, until tender and browned, about 30 minutes.
Roast in 400°F (200°C) oven, uncovered and stirring once, until tender and browned, about 30 minutes.
Source
Canadian Living Special Issue: Make-Ahead Meals 2009
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