Pimenton Roasted Cauliflower

By • June 5, 2012 • 19 Comments


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Author Notes: Spanish flavors abound in this recipe, from fruity olive oil, garlic and pine nuts, to the smoky flavor of Pimenton de la Vera and Spanish chorizo. This is a fabulously easy and creative one-pan, weeknight meal, and leftovers are a perfect lunch. Lots of veggies, healthy oils, nuts and flavor. Add a fried or poached egg on top if you want a little extra protein.bonbonmarie

Food52 Review: Bonbonmarie definitely came up with a "bon" recipe here and Spanish flavors are certainly abound as described. Toasty cumin, spicy chorizo and the crispy broiled cauliflower came together well. The egg in the picture isn't in the recipe, but I served it with an egg nonetheless. I subbed in spicy paprika instead of sweet, because I'm a big fan of heat. I can imagine it to be delicious either way! Food52

Serves 4

  • 1 head cauliflower, about 2 1/4 pounds, including any good ribs and leaves
  • 5 cloves garlic, peeled and cut in half the long way
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon freshly ground pepper, to taste
  • 1 tablespoon Pimenton de la Vera (I use dulce)
  • 1 teaspoon freshly toasted and ground cumin seed
  • 1/4 cup good quality extra virgin olive oil
  • 1 yellow onion, cut in 1-inch wedges
  • 2 medium carrots, grated (large grate)
  • 2 ounces Spanish chorizo, cut into small pieces.
  • 1/3 cup pine nuts, toasted in a dry pan
  • 1.3 cups chopped fresh parsley
  1. Remove leaves and ribs from cauliflower, and if fresh and tasty looking, chop up roughly and set aside for later. If this part is nasty and beat up, give it to your chickens or compost!
  2. Chop cauliflower florets and stems into 1/2-3/4" pieces. Place on a rimmed 1/2 sheet baking pan. Place slivered garlic into pan with cauliflower. Drizzle generously with olive oil, add all spices, and mix together. Place in oven at broil for about 7 to 10 minutes, until cauliflower are toasting.
  3. Remove from oven. Add onions and cauliflower leaves/ribs and toss to coat. Return to oven for 3 to 5 minutes. Be more vigilant now. You want the vegetables toasty but not too soft. Remove from oven.
  4. Toss in the grated carrots, pine nuts, chorizo and parsley and combine. Salt and pepper to taste. Serve as a side or a main dish.

Comments (19) Questions (0)

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about 8 hours ago ThreeCatPat

Amount of parsley is 1.3 cups or 1/3 cup?

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2 months ago AndiMor

I've just made this dish for dinner for my husbsnd and I, and we both absolutley loved it! With the pimenton I also added a little sprincle of chilli powder and we had fried eggs on top.
All in all this is a delicious dish!

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2 months ago kgmom

Great recipe, we really enjoyed it. Used 2/3 dolce pimenton, and 1/3 hot pimonton. I sautéed the chorizo to render some of the fat. Stirred in some chopped olives with the pine nuts and parsley. I served it over short grain brown rice cooked in canned tomatoes in place of water along with some paella seasoning.

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5 months ago Marie Weber

Making this with all sorts of subs tonight to clean out my veggie drawer. Sounds delicious! I am going to serve it over pasta.

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5 months ago Barb

This doesn't seem like it cooks long enough, especially once the onions are added. Can anyone comment? I might just try high heat roasting rather than broiling and increase the time.

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5 months ago EmilyC

Hi Barb, I was skeptical too about the cooking time, and of course it'll be dependent on your broiler, but I found it to be pretty accurate. I'd recommend going the broiler route to see what you think. As much as I love roasting cauliflower, I found broiling to be a nice change.

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5 months ago Barb

Thanks Emily, I'll go for it!

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5 months ago Barb

Emily you were right, this came out fantastic! I did put the onions in at the beginning, though. Thanks for the advice.

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5 months ago bonbonmarie

My oven has a high and low broil options, and EmilyC is right on about difference from one broiler to the next. I broil at the top rack--very close to the gas. It's fast and you have to be vigilant. Hope it worked for you on your second time around, Barb!

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5 months ago luvcookbooks

Meg is a trusted home cook.

Made this last week and it was well received, thanks!

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6 months ago ESA

Immediately after sending my question I realized the answer to my question! I've been told if one can read, one can be successful! Thanks.

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6 months ago ESA

So, where is the Dulce used?

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6 months ago calendargirl

I see it in step 2, third sentence: "...add all spices..."

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6 months ago Ceege

I have been looking for a new (but unique) veggie dish for this coming Thanksgiving. I believe I have found the answer. And thanks to calendargirl for the suggestion of using pancetta if I can't find the chorizo. Will comment back after thanksgiving to let you all know how this dish turned out. Thanks for a yummy sounding recipe.

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6 months ago calendargirl

Ceege, hope you will like it as much as we do. I forgot to mention that I doubled the amount of sausage/pancetta, to good effect. Of course if you were going vegetarian, you could just omit it but I think it adds a nice kick. I sauteed it separately, which the recipe doesn't mention, before adding it in at the end.

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6 months ago bonbonmarie

I hope you like it Ceege!

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6 months ago calendargirl

This is our new favorite cauliflower preparation. We've had it with white cauliflower and hazelnuts in place of pine nuts, and with purple cauliflower and red onion. Each version was terrific. I've found it easiest to mix the cauliflower, oil and spices in a large bowl before turning everything onto the sheet pan for roasting. And chopped pancetta subs beautifully if there is no chorizo on hand. Thanks so much for this!

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6 months ago bonbonmarie

Great ideas, calendargirl! I am so glad you like it. I think pancetta sounds delicious too, even if I can easily get my hands on chorizo. It sounds like you're a kitchen experimenter, and this recipe lends itself to so many spice combinations, depending on your mood and accompaniments. I often do a cumin/turmeric/curry/golden raisin/cilantro/cashew version. Let me know what else you come up with!

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6 months ago calendargirl

Yum! Love the sound of golden raisins with cashews and cilantro. I will report on results of further experimentation.