Maybe when you were a child, you did not want to eat your cauliflower. Well, now that you are grown-up, this is a delicious, delectable way of enjoying it!
Cauliflower on its own can be very boring. When I was growing up, vegetables were steamed or cooked until they died, leaving them soggy and unappealing. No wonder we hated them! The good news is, these beautiful white florets are such a versatile veggie, that you can use it with just about any spice. I usually pick cumin, coriander, paprika, or cayenne pepper to flavor it up. For this dish, I wanted something savory, with a little sweet and some tang to it. This dish came out exactly as I thought it would. The smoked paprika gave it that savory flavor, the honey gave it a nice sweet touch and of course, the lemon added that zip to it. This one is a “keeper”.
Of course, the best way to make cauliflower is to roast it. Mix all the ingredients together and place them on a baking sheet, with the crowns of the florets facing up. It takes a little longer to do this, but in the end, you will have perfectly browned, caramelized florets that look and taste wonderful.
This dish will serve 4 people who may end up loving cauliflower if they didn’t before!
Ingredients for Cauliflower and Carrots
1 large head cauliflower, cut into florets
5 carrots, peeled and sliced
1 tbsp. extra-virgin olive oil
2 garlic cloves, minced
1 tsp. smoked paprika
1 tsp. honey
1/2 lemon, zested
Juice of 1/2 lemon
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Fresh parsley for garnish, chopped
Preheat oven to 450F.
Line a baking sheet with parchment paper.
In a large bowl, add the cauliflower florets, carrots, olive oil, garlic, smoked paprika, honey, lemon zest and juice, salt and pepper.
Using your hands, mix well to combine.
Transfer to baking sheet, making sure the ingredients are in a single layer.
Bake for 20 to 25 minutes, until you see the crowns of the cauliflower starting to brown.
Transfer to serving dish.
Sprinkle on fresh parsley.
Ready to serve!
It’s that simple!
