Spanish Roasted Cauliflower with Paprika and Garlic

Spanish roasted cauliflower with paprika and garlic (vegan, 35 min)

Servings: 4 | Prep: 10 min | Cook: 25 min | Total: 35 min

Tags: gluten-free, quick recipe, roasted vegetables, vegan

Ingredients

• 1.0 unit cauliflower
• 4.0 tbsp olive oil
• 2.0 tsp smoked paprika
• 4.0 unit garlic cloves (minced)
• 1.0 tsp salt
• 1.0 tsp black pepper
• 2.0 tbsp fresh parsley (chopped, for garnish)

Instructions

1. Preheat the oven to 200°C (400°F).
2. Remove the leaves from the cauliflower and cut it into florets, aiming for bite-sized pieces.
3. In a large bowl, combine olive oil, garlic, smoked paprika, salt, and black pepper. Whisk until evenly mixed.
4. Add the cauliflower florets to the bowl. Toss well until all florets are coated with the seasoned oil mixture.
5. Spread the cauliflower on a baking sheet in a single layer for even roasting.
6. Roast in the preheated oven for 20-25 minutes or until golden brown, turning halfway through for even cooking. You want the florets to be tender and slightly crispy.
7. Remove from oven and let cool for a couple of minutes. Taste and adjust salt if necessary.
8. Transfer cauliflower to a serving dish and sprinkle chopped fresh parsley on top before serving.