Roasting cauliflower

Cauliflowers are beautiful here in Northern California. I’ve seen gorgeous heads appear week after week at our local farmers markets. We usually make the usual aloo-gobhi, or some sort of curry, but these days I am really into roasting vegetables.

Wash a medium cauliflower head, discard the stems and dry it with a paper towel. Chop up the florets – put them in a big bowl that you could cover. Sprinkle (generously!) with smoked paprika, sea salt, black pepper, lemon juice and extra virgin olive oil. Mix them all up with a good old fashioned shake. Don’t shake too hard – you don’t want the florets to crumble.

Lay them out on some parchment paper on a tray and bake at 410F for about 40 minutes. Take them out, turn around and put it back for another 20 minutes or until softened, but not mushed.

Trust me – it will be delicious. You can eat them right away, or if you have a bit more self control, add some cheddar on top. I used them in my roasted vegetable tacos – it was really very good!

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