Cauliflower florets roasted with cumin and smoked paprika until charred, finished with lemon and parsley. Serves 4.
about 800 g1piece
3tbsp
1tsp
0.5tsp
0.5tsp
0.5piece
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | about 800 g | — | |
| 2 | | 3tbsp | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 0.5tsp | — | — | |
| 5 | | 0.5tsp | — | — | |
| 6 | | 0.5piece | — | — | |
| 7 | | 10g | — | — |
Turn the oven to 220 °C (200 °C fan).
Lay the cauliflower on the chopping board.
Cauliflower · 1 piece
Cut off the leaves and cut the head into bite-sized florets.
Spread the florets in the roasting tin.
Drizzle over the olive oil.
Extra-virgin olive oil · 3 tbsp
Sprinkle over the cumin.
Ground cumin · 1 tspSprinkle over the paprika.
Smoked paprika · 0.5 tspAdd the salt and turn the florets with the spatula until coated, then spread them out in one layer.
Salt · 0.5 tsp
Using oven gloves, put the roasting tin in the oven.
Roast for about 25 minutes, until tender and charred at the edges.
Using oven gloves, take the roasting tin out.
Lay the lemon half on the chopping board.
Lemon · 0.5 pieceLay the parsley on the chopping board.
Flat-leaf parsley · 10 gScatter it over the cauliflower.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 220 °C (200 °C fan).⏱ 15 min |
| 2 | 1 piece | | Lay the cauliflower on the chopping board.⏱ 10sResultCauliflower |
| 3 | Cauliflowerstep 2 | | Cut off the leaves and cut the head into bite-sized florets.⏱ 3 minResultCauliflower florets |
| 4 | Cauliflower floretsstep 3 | | Spread the florets in the roasting tin.⏱ 15sResultCauliflower florets |
| 5 | 3 tbsp | | Drizzle over the olive oil.⏱ 10sResultOiled florets |
| 6 | 1 tsp | | Sprinkle over the cumin.⏱ 5sResultFlorets with cumin |
| 7 | 0.5 tsp | | Sprinkle over the paprika.⏱ 5sResultSpiced florets |
| 8 | 0.5 tsp | | Add the salt and turn the florets with the spatula until coated, then spread them out in one layer.⏱ 30sResultCauliflower to roast |
| 9 | — | | Using oven gloves, put the roasting tin in the oven.⏱ 10sResultCauliflower to roast |
| 10 | — | | Roast for about 25 minutes, until tender and charred at the edges.⏱ 25 minResultRoasted cauliflower |
| 11 | — | | Using oven gloves, take the roasting tin out.⏱ 10sResultRoasted cauliflower |
| 12 | 0.5 piece | | Lay the lemon half on the chopping board.⏱ 5sResultLemon |
| 13 | Lemonstep 12 |  | Squeeze the juice over the cauliflower.⏱ 20sResultCauliflower with lemon |
| 14 | 10 g | | Lay the parsley on the chopping board.⏱ 5sResultFlat-leaf parsley |
| 15 | Flat-leaf parsleystep 14 | | Chop the leaves roughly.⏱ 30sResultRoughly chopped parsley |
| 16 | Roughly chopped parsleystep 15 | | Scatter it over the cauliflower.⏱ 10sResultCauliflower with parsley |
| Total Time | 36 min | ||
| Nutrient | Per serving |
|---|---|
| 97kcal | |
| 0.3g | |
| 10g | |
| 2g | |
| 2g | |
| 0.3g | |
| 0.5g | |
| 294mg |
Cauliflower florets roasted with cumin and smoked paprika until charred, finished with lemon and parsley. Serves 4.
What you’ll doYou will toss cauliflower florets with olive oil, cumin and smoked paprika, roast them until charred at the edges, then finish with lemon and parsley.
