Red Cauliflower
Elevate your veggie game with this vibrant and flavorful Red Cauliflower recipe! This oven-roasted masterpiece features tender cauliflower florets tossed in a bold mix of smoked paprika, ground cumin, and chili powder, then glazed with a tangy tomato paste sauce for a stunning ruby-red finish. Infused with garlic powder and a hint of lemon juice, this dish strikes the perfect balance of smoky, zesty, and savory flavors. Ready in just 35 minutes, it’s an effortless yet impressive dish that works equally well as a flavorful side or a plant-based main course. Finished with a sprinkle of fresh parsley for a pop of color and freshness, this recipe is a visual and culinary delight you’ll want to make again and again. Perfect for weeknight dinners or festive gatherings, this red cauliflower dish is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 whole Cauliflower head
- 3 tablespoons Olive oil
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Tomato paste
- 2 tablespoons Water
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets and transfer them to a large mixing bowl.
In a small bowl, whisk together olive oil, smoked paprika, ground cumin, chili powder, garlic powder, salt, and black pepper to create a spice mixture.
Drizzle the spice mixture over the cauliflower florets and toss well to ensure the florets are evenly coated.
Spread the seasoned cauliflower in a single layer on the prepared baking sheet.
Roast in the preheated oven for 20 minutes, stirring halfway through, until the cauliflower is tender and slightly charred.
While the cauliflower is roasting, prepare the red sauce by mixing tomato paste and water in a small bowl until smooth.
After the cauliflower is done roasting, transfer it back to the mixing bowl and gently toss it with the red sauce.
Return the coated cauliflower to the baking sheet and roast for an additional 5 minutes to caramelize the sauce.
Remove the roasted cauliflower from the oven and transfer it to a serving platter.
Sprinkle the cauliflower with fresh parsley and drizzle with lemon juice for added brightness.
Serve immediately as a side dish or a main course and enjoy!
Nutrition Facts
Calories |
115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 510 mg | 22% | |
| Total Carbohydrate | 5.2 g | 2% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.8 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 190 mg | 4% | |
*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.
