Best 5 Cauliflower With Paprika Garlic Sauce Recipes

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Indulge in a culinary journey with our exquisite collection of cauliflower recipes, where flavors dance and textures blend harmoniously. From the classic Cauliflower with Paprika and Garlic Sauce, a symphony of savory spices and creamy richness, to the innovative Cauliflower Steak with Chimichurri Sauce, a delightful fusion of smoky and herbaceous flavors. Discover the comforting goodness of Cauliflower Soup, a velvety embrace of creamy cauliflower and aromatic herbs. Experience a burst of freshness with Cauliflower Salad, a vibrant medley of crisp cauliflower, tangy dressing, and a symphony of colorful vegetables. Each recipe is a masterpiece, crafted with passion and attention to detail, promising a memorable dining experience. Get ready to tantalize your taste buds and embark on a culinary adventure that celebrates the versatility and deliciousness of cauliflower.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CAULIFLOWER WITH PAPRIKA



Roasted Cauliflower with Paprika image

A spoonful of paprika gives this oven-cooked cauliflower a golden brown glow and slightly spicy taste; high-heat roasting creates a nutty sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 4

1 head cauliflower, cored and broken into small florets
2 tablespoons olive oil
1 1/2 teaspoons paprika
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Spread cauliflower on foil. Sprinkle with oil and paprika; toss to coat. Season with salt and pepper. Roast until tender and lightly browned, 20 to 25 minutes, tossing once.

Nutrition Facts : Calories 90 g, Fat 7 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

CAULIFLOWER WITH GARLIC AND PAPRIKA



Cauliflower With Garlic and Paprika image

Colifor con Ajos y Pimenton is a recipe from the province of Murcia. This area is know for fine vegetables. The recipe is adapted from the Williams Sonoma Savoring Spain & Portugal cookbook.

Provided by PanNan

Categories     Cauliflower

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs cauliflower, cut into florets
2 teaspoons lemon juice
1/3 cup olive oil
3 ounces bread (about 3 slices of coarse country bread without crusts)
1 tablespoon sweet paprika
2 cups water
salt
3 garlic cloves, coarsely chopped
2 tablespoons pine nuts, toasted
3 tablespoons Italian parsley, chopped
ground pepper

Steps:

  • Fill a bowl with water and add the cauliflower florets and lemon juice. Set aside.
  • Using a large frying pan over medium heat, warm the olive oil. Add the bread slices and fry, turning once, until golden brown on both sides. Remove from the pan, break into pieces, and place in a blender or food processor.
  • Add the paprika to the oil remaining in the pan. Over low heat, cook the paprika for 2 minutes to release the fragrance. Add the 2 cups of water and bring to a boil. Drain the cauliflower and add it to the pan. Season with salt and cook, uncovered, until the cauliflower is tender, 10 - 15 minutes.
  • Meanwhile, add the garlic, pine nuts, and parsley to the blender or food processor and pulse until well crushed. When the cauliflower is tender, add about 1/4 cup of the cauliflower cooking water, pulse once, and then transfer the mixture to the frying pan. Stir to mix and cook for 5 minutes over low heat to blend the flavors.
  • Season to taste and transfer to a serving bowl. Serve hot.

Nutrition Facts : Calories 206.9, Fat 15, SaturatedFat 2, Sodium 122.6, Carbohydrate 16.4, Fiber 4, Sugar 3.8, Protein 4.7

WHOLE ROASTED CAULIFLOWER WITH SMOKED PAPRIKA



Whole Roasted Cauliflower with Smoked Paprika image

I recently roasted a chicken using a smoked paprika rub and decided to try it on a whole cauliflower. It was totally delicious! I recommend serving it as a vegan or vegetarian main with a big green salad.

Provided by LauraF

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 55m

Yield 2

Number Of Ingredients 8

1 small head cauliflower
1 ½ teaspoons fennel seeds
1 ½ teaspoons smoked paprika
1 ¼ teaspoons sea salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
2 tablespoons olive oil
½ lemon, juiced

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Trim large leaves off the cauliflower. Trim stalk so cauliflower can sit flat in a Dutch oven.
  • Grind fennel seeds with a mortar and pestle. Mix in smoked paprika, salt, pepper, and garlic powder. Whisk in olive oil to form a paste. Rub the paste all over the cauliflower. Drizzle lemon juice all over.
  • Bake in the preheated oven, covered, until tender, about 30 minutes. Uncover and baste with any juices that have pooled at the base. Continue baking, uncovered, until top is browned and center feels completely tender when pierced with a paring knife, about 15 minutes.

Nutrition Facts : Calories 171.2 calories, Carbohydrate 12.4 g, Fat 14.2 g, Fiber 5.7 g, Protein 3.6 g, SaturatedFat 1.9 g, Sodium 1143.1 mg, Sugar 3.4 g

GARLIC AND PAPRIKA ROASTED CAULIFLOWER



Garlic and Paprika Roasted Cauliflower image

Recipe adapted from and with thanks to Home Cooking In Montana

Provided by Mary Younkin

Number Of Ingredients 7

1 small head of cauliflower (about 2 pounds, cut into bite size pieces)
3 tablespoons light olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Optional: squeeze of lemon

Steps:

  • Preheat the oven to 450 degrees and place a rack in the upper middle section of the oven. Line a baking sheet with a silpat mat or parchment paper and set aside. In a small cup or bowl, combine the oil and the spices and stir to combine. Place the cauliflower in a large bowl and pour the oil and spice mixture over it. Toss with your hands to coat thoroughly. Spread the cauliflower across the lined baking sheet and then place in the oven.
  • Roast for 15-20 minutes, until the cauliflower is tender, slightly crisp and browned on the edges. Remove from the oven and squeeze lemon over the top if desired. (We liked it both with and without the lemon.) Serve hot and Enjoy!

SEASONED ROASTED CAULIFLOWER



Seasoned Roasted Cauliflower image

Seasoned roasted cauliflower makes a great side to any meal.

Provided by Stefanie

Categories     Cauliflower Side Dishes

Time 40m

Yield 4

Number Of Ingredients 8

1 head cauliflower, cut into florets
¼ cup olive oil
1 teaspoon ground paprika
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Place cauliflower florets in a large bowl. Drizzle oil over top and add paprika, garlic powder, onion powder, chili powder, and cumin; toss together with a spoon or your hands. Spread in an even layer on the prepared baking sheet.
  • Roast in the preheated oven until the edges are browned and crisp, about 30 minutes, stirring once or twice during the cooking time. Season with salt and pepper.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 9.2 g, Fat 13.9 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 46.6 mg, Sugar 3.9 g

Tips:

  • For a smoky flavor, roast the cauliflower florets in a hot oven until slightly charred.
  • To make the paprika garlic sauce, use a good quality paprika. Smoked paprika will add a deeper flavor to the sauce.
  • If you don't have fresh garlic, you can use 1/2 teaspoon of garlic powder.
  • Feel free to adjust the amount of cayenne pepper to taste. If you like it spicy, add more cayenne.
  • Serve the cauliflower with the paprika garlic sauce immediately, while it's still warm.

Conclusion:

This roasted cauliflower with paprika garlic sauce is a delicious and healthy side dish that can be enjoyed as part of a main meal or as a snack. It's also a great way to get your daily dose of vegetables. The cauliflower is roasted until tender and slightly charred, and the paprika garlic sauce is creamy and flavorful. This dish is sure to be a hit with everyone at your table.

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