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Roasted Cauliflower with Lemon and Paprika
4 people
The smoky, caramelised flavour of this dish from Hugh Fearnley-Whittingstall’s latest tome, River Cottage Veg Everyday, wooed us and has been known to win over even the most cauliflower-sceptical.
1 comment
Ingredients
- 1 medium-large romanesco (or any cauli, about 750-800g), trimmed
- 2 lemons
- 3 tbsp olive oil
- ½ tsp hot smoky paprika
- Sea salt
- Freshly ground black pepper
© 2011 by Hugh Fearnley-Whittingstall
Method
1. Preheat oven to 220°C/Gas 7. Cut the cauliflower into medium florets and rinse, leaving some of the water clinging to the florets.
2. Put them in a large roasting tray, squeeze over the juice from one of the lemons, trickle over the olive oil, add the paprika and some salt and pepper and toss the whole lot together.
3. Cut the remaining lemon into 6 segments and scatter these in the tray. Roast for 25-30 mins, turning once, until the florets are slightly caramelised at the edges.
4. Squeeze the juice from the roasted lemon segments over the roasted cauliflower and serve at once, scattered with a little flaky sea salt.
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£3.10(51.7p per 100g)
Number of pieces may vary depending on weight. Unwaxed. -
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Marilu
I Love LOVE L O V E this recipe! Have made it many times.
SandraM