Smoky Cauliflower

My mom used to make a sauteed cauliflower recipe when we were growing up and I loved it. It was the only way I would even think of eating cauliflower. Who wouldn't when it's smothered in butter and garlic? I'm sure that takes away all the healthy properties, but who cares? Anyway, this was me branching out, trying to make food out of something I don't usually even look at in the grocery store.

Win one for the cauliflower! This was a surprisingly good recipe. Ok maybe I shouldn't say surprisingly. Maybe I was the one who surprised people. I am not a vegetable person. I have said that many times before, and since the only way I eat cauliflower is smothered in garlic and butter, this was an accomplishment. So this was a bit of a branch out for me. Good thing is that cauliflower by itself doesn't have too much flavor, so it all depends on the seasonings you put on it.

• 1 large head of cauliflower, broken into 1-inch florets (about 9 cups)
• 2 Tbsp olive oil
• 1 tsp smoked paprika
• 3/4 tsp salt
• 2 garlic cloves minced
• 2 Tbsp minced fresh parsley

Preheat oven to 450 degrees. Place cauliflower in a large bowl. Combine the oil, paprika and salt. Drizzle over cauliflower; toss to coat. Transfer to a large baking pan. Bake, uncovered for 10 minutes. 

Stir in garlic. Bake 10-15 minutes longer, or until cauliflower is tender and lightly browned, stirring occasionally. Sprinkle with parsley. 

NOTES: Maybe I didn't get a "large" head of cauliflower, but mine didn't seem like it would serve 8. I would say a comfortable 6, as a side dish. 

Also, when you are first putting the paprika mix on the cauliflower, it's going to look like it won't cover everything. Keep tossing, it will get there. 

Serves 8

Prep Time: 5 min

Total Time: 30 min

Recipe from Taste of Home