Dinner Tonight: Pimenton Roasted Cauliflower

Sometimes you feel conflicted when faced with dinner: You want something adventurous in ingredient or technique, but don't want to drag a long, expensive-looking grocery list to the store and would rather eat quickly than linger over the stove or do a lot of chopping. You want something vegetable-oriented but hearty and comforting. You want it all—and, reader, sometimes you can have it.

Bonbonmarie's Pimenton Roasted Cauliflower is an all-of-the-above sort of meal. It's warm from the paprika and the broiler, but could do just as well cold or at room temp the next day, for lunch. You can put an egg on top of it. You can shower it with fresh green parsley and bright lemon juice. You can make another batch of it in just 20 minutes! And you may well want to.

Pimenton Roasted Cauliflower

View Recipe

Grocery List
Organized by area of the market

• 1 head cauliflower (about 2 1/4 pounds)
• 1 tablespoon sweet paprika (or hot paprika! It's your day.)
• 2 medium carrots
• 2 ounces Spanish chorizo
• 1/3 cup pine nuts
• 1/3 cup fresh parsley

We're assuming you already have 5 cloves garlic, salt, black pepper, cumin seed, 1/4 cup olive oil, 1 yellow onion, 1 lemon, and eggs (optional) but if not, add them to your list!

The Game Plan

20 minutes before dinner, preheat your broiler and remove the leaves and ribs from the cauliflower. Chop the rest of the cauliflower into 1/2-inch pieces (also chop up the leaves and ribs if they look good, and composting otherwise). Peel and sliver the garlic, and add it to a baking sheet with the cauliflower, 1/4 cup olive oil, 1 teaspoon each sea salt, freshly ground black pepper, and toasted and ground cumin seeds, and 1 tablespoon paprika. Toss together and broil (florets only; save the leaves and ribs for later) for 7 to 10 minutes, until beginning to look roasty. Chop the onion into 1-inch wedges and coarsely grate the carrots while the cauliflower roasts. Cut the chorizo into small pieces, chop the parsley, and toast the pine nuts.

Add the onions and cauliflower ribs and leaves to the sheet pan and return to the oven for 3 to 5 minutes, watching carefully; you don't want them to get too soft! Remove from the oven, toss together with the carrots, nuts, parsley, and chorizo.

Just before sitting down, squeeze lemon generously over each serving of cauliflower—and poach or fry and egg to go on top of it all, if you like.

See the full recipe here.