Weeknight Cooking

Pimenton Roasted Cauliflower

October 21, 2013

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: Your new favorite weeknight side dish (or bar snack).

Pimenton Roasted Cauliflower from Food52

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Sometimes the measure of a good recipe is how much can be subtracted from it while maintaining its essential goodness. Such is the case with Pimenton Roasted Cauliflower, which takes advatange of the lovelies in the market this time of year. 

Sidebar: Seeing cauliflower here in DC is a mixed blessing to me, because while I do love them, they presage the oncoming season of beets and tubers, igniting a certain culinary seasonal affective disorder of the soul. But anyway you didn’t ask so let’s move on.

If you want to keep this remarkable and earthy side dish vegetarian, skip the chorizo; the spices will make it plenty smoky, and add the kick you need. If you don’t have parsley, no calamity will befall you. I am boycotting pine nuts for all sorts of reasons and did not add them here. Leaves and ribs, as bonbonmarie notes, are optional.

It is important, since you are beginning and ending this cooking process with the broiler, to really keep an eye on things. Burned cauliflower does not make one’s home smell delicious, I say, without admitting to any particular first hand knowledge. The grated carrots are a wonderful and unexpected touch.

While this dish goes well with just about any protein or even as a side to a bowl of pasta, I served it to my friend Nicole with a glass of wine as a sort of smoky, spicy bar snack. She did not object.

Pimenton Roasted Cauliflower by bonbonmarie

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 1/3 cups chopped fresh parsley 

See the full recipe (and save and print it) here.

Photo by James Ransom

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Written by: Jestei

The ratio of people to cake is too big.


Laurie December 25, 2013
Holy COW this is good! I love pimenton and have been using it on potatoes and chimichurri and lentil salads but this application is terrific. The raw grated carrot is a cool, crunchy and sweet counterpoint to the smoky luscious cauliflower, garlic and onions. Thank you for sharing!
EmilyC October 27, 2013
Made this tonight and loved it. Pretty much made it exactly as written (pine nuts and all!) but added a splash of sherry vinegar at the end. The shredded carrots are unexpected and delicious. Love that this is a one pan dish, and it's a great reminder to use the broiler more often.
bonbonmarie October 27, 2013

Oh my, how is it that I never heard about the great pine nut dilemma? What a shame. I do love making this dish with toasted pepitas as well, or almonds, pretty much whatever is close at hand. There are so many good options for crunchy, tasty bits.
Evan October 27, 2013
I love this and love cauliflower in most any way its put in front of me. When I made this, I added a cup of golden raisins for just a touch of sweet. Scrummy. (scrumptious + yummy = scrummy)
bonbonmarie October 27, 2013
yes, I have done that too! Sometimes I tweak the spices curry-wise, and the raisins are such an obvious complement.
phyllis October 23, 2013
This sounds delicious, thank you. Im also boycotting pine nuts, and if I'm feeling like a crunch, I'll add toasted some kind of nuts.
em-i-lis October 22, 2013
why have i never paired pimenton and cauliflower???? remedying this tonight!
Ellen F. October 22, 2013
I love using cauliflower in unexpected delicious ways...have you tried cauliflower buffalo wings yet? http://veganamericanprincess.com/vegan-super-bowl-winners/
mcs3000 October 22, 2013
This dish is going to audition for the Thanksgiving menu.
Jestei October 22, 2013
oh that's a good idea
pierino October 21, 2013
I like the fact that this is aagressively seasoned. Brava! A substitute for cauliflower could be, what is sold here as romanesco, but basically another larger cruciferous vegetable. It's the one with those bright green spiked florets.
Jestei October 22, 2013
aggressive is the right word and in a good way thanks for your comment i always respect your thoughts.
bonbonmarie October 28, 2013
Glad you liked it!