Cauliflower with Paprika Garlic Sauce
Transform your weeknight dinners with this vibrant and flavorful Roasted Cauliflower with Paprika Garlic Sauce! This easy-to-make recipe features tender, caramelized cauliflower florets coated in a smoky, garlicky sauce made with a blend of sweet and smoked paprika, fresh lemon juice, and aromatic sautéed garlic. Perfectly balanced with a zesty kick and earthy spice, this dish is not only quick to prepare but also incredibly versatile—making it a standout side dish or a delightful vegetarian main course. Finished with a sprinkle of fresh parsley for a burst of herbal freshness, this Mediterranean-inspired recipe is naturally gluten-free, packed with nutrients, and ideal for family meals or entertaining guests.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 2 teaspoons Sweet paprika
- 1 teaspoon Smoked paprika
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Water
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into bite-sized florets and place them on a baking sheet lined with parchment paper.
Drizzle 2 tablespoons of olive oil over the cauliflower florets. Sprinkle with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper, then toss to coat evenly.
Roast the cauliflower in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, tossing halfway through for even cooking.
While the cauliflower is roasting, prepare the paprika garlic sauce.
In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant.
Stir in the sweet paprika, smoked paprika, and remaining salt and black pepper. Cook for 30 seconds to toast the spices.
Add the lemon juice and water to the saucepan, then stir well to create a smooth sauce. Simmer for 1-2 minutes, then remove from heat.
Once the cauliflower is done roasting, transfer it to a serving platter.
Drizzle the warm paprika garlic sauce over the roasted cauliflower.
Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3286 mg | 143% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 13.5 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2187 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
