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August 30, 2007

Roasted Cauliflower with Spanish Smoked Paprika and Cumin

Mr. Spaceling and I were at a family gathering recently, and Mr. Spaceling remarked to a cousin of mine (who knows a thing or two about cooking herself) that although I've gotten him to eat any number of vegetables that he'd never previously have looked twice at, broccoli and cauliflower remain the final frontier.

My cousin very sensibly suggested that I try roasting the stuff.

I decided to stack the deck even further by adding some Spanish smoked paprika. The result? Cauliflower cheerfully consumed by Mr. Spaceling. (I decided to try cauliflower first because it is not green and therefore is less scary.)

I didn't measure anything in this recipe, so take the quantities given as highly approximate.


  • 1 head cauliflower, cut into bite-sized chunks of approximately equal size.
  • ~1 tsp. Spanish smoked paprika (sweet, not hot, though if you wanted to throw in a bit of a hot chile powder, I bet that would be nice.)
  • ~1/2 tsp. ground cumin
  • olive oil, salt, and pepper


  1. Preheat the oven to 450 degrees.
  2. Toss the cauliflower in a bowl with enough olive oil to lightly coat. Add the spices and salt and pepper to taste, and toss to coat.
  3. Roast in a baking pan in the oven until tender and lightly browned, stirring every 10 minutes or so. (My cauliflower took about 25 to 30 minutes).

Posted by spaceling at August 30, 2007 11:01 AM


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