March 12, 2015
3 Ratings
  • Serves 4 as a side dish
Author Notes

A side dish that never makes it to the dining table – I stopped blocking the small and large hands that attack the baking pan from different directions after I take it out of the oven. I can't blame them, It’s hard to stop munching on something that is perfectly crunchy, slightly sweet and very smoky. Beside, why let them wait? —Shelly's Humble Kitchen

What You'll Need
  • 1 medium head cauliflower
  • 1/2 cup canola oil mixed with 1 tablespoon smoked (or sweet) paprika
  • 3 tablespoons tablespoons Panko (japanese bread crumbs) or non-GMO cornmeal for a gluten free version
  • Sea salt & black pepper
  1. Preheat the oven to 430°F. Line a roasting or baking pan with baking paper. Cut the cauliflower into small florets – there are two ways 1) with your hands break and separate the florets into small florets or 2) slice the cauliflower widthwise with a knife.
  2. Put the florets into a roasting pan and pour over it the oil-paprika mixture. Sprinkle the bread crumbs or cornmeal, salt and pepper over the cauliflower and toss with your hands. The florets should be coated in the oil and bread crumbs.
  3. Put the pan in the oven and roast for 10 minutes – remove the pan from the oven and with a spatula, flip the cauliflower and put it back in the oven for 7 - 10, depends on the size of the florets. Roast until the cauliflower is golden-reddish and tender. Serve immediately.

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