Pimenton Roasted Cauliflower Recipe

Name: Pimenton Roasted Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower, about 2 1/4 pounds, including any good ribs and leaves; 5 cloves garlic, peeled and cut in half the long way; 1 teaspoon kosher or sea salt; 1 teaspoon freshly ground pepper, to taste; 1 tablespoon Pimenton de la Vera (I use dulce); 1 teaspoon freshly toasted and ground cumin seed; 1/4 cup good quality extra virgin olive oil; 1 yellow onion, cut in 1-inch wedges; 2 medium carrots, grated (large grate); 2 ounces Spanish chorizo, cut into small pieces.; 1/3 cup pine nuts, toasted in a dry pan; 1.3 cups chopped fresh parsley

Servings: persons

1 head cauliflower, about 2 1/4 pounds, including any good ribs and leaves
5 cloves garlic, peeled and cut in half the long way
1 teaspoon kosher or sea salt
1 teaspoon freshly ground pepper, to taste
1 tablespoon Pimenton de la Vera (I use dulce)
1 teaspoon freshly toasted and ground cumin seed
1/4 cup good quality extra virgin olive oil
1 yellow onion, cut in 1-inch wedges
2 medium carrots, grated (large grate)
2 ounces Spanish chorizo, cut into small pieces.
1/3 cup pine nuts, toasted in a dry pan
1.3 cups chopped fresh parsley

1
["Remove leaves and ribs from cauliflower, and if fresh and tasty looking, chop up roughly and set aside for later. If this part is nasty and beat up, give it to your chickens or compost! Chop cauliflower florets and stems into 1/2-3/4"" pieces. Place on a rimmed 1/2 sheet baking pan. Place slivered garlic into pan with cauliflower. Drizzle generously with olive oil, add all spices, and mix together. Place in oven at broil for about 7 to 10 minutes, until cauliflower are toasting. Remove from oven. Add onions and cauliflower leaves/ribs and toss to coat. Return to oven for 3 to 5 minutes. Be more vigilant now. You want the vegetables toasty but not too soft. Remove from oven. Toss in the grated carrots, pine nuts, chorizo and parsley and combine. Salt and pepper to taste. Serve as a side or a main dish."]

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 head cauliflower, about 2 1/4 pounds, including any good ribs and leaves, 5 cloves garlic, peeled and cut in half the long way, 1 teaspoon kosher or sea salt, 1 teaspoon freshly ground pepper, to taste, and more.

Yes, Pimenton Roasted Cauliflower falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pimenton Roasted Cauliflower

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