Salvere Blog: Roasted Cauliflower Recipe (it’s good, we promise!)

This week, we wanted to put a vegetable into the spotlight!  How about Cauliflower??  Have you seen the green and purple versions?  Let me know if you’ve tried them and what you think!  This recipe (scroll to the bottom) includes a very seldom, until now, used ingredient.

So the first thing with cauliflower, lets discuss the trick to cutting the head into even pieces for uniform cooking purposes.  Most of you probably divide and cut into florets, of varying sizes.  I did too!  When roasting or cooking vegetables, even sized pieces really helps the cooking process.  Here it goes:

Step 1: remove the leaves at the bottom and cut off the extra stem.

Step 2: cut the cauliflower head in half

Step 3: lay the flat side of the cauliflower half on the cutting board and cut out the rest of the bottom stem

Step 4: keeping the flat side on the board, cut the half cauliflower in half. Then cut the quarters in slices, yes slices of about 3/4″ thickness.

cauliflower slices

There you have it, easy, even slices of cauliflower in 4 simple steps.  Now, on to the recipe.

Roasted Cauliflower

Preheat your oven to 425*.

Take your already done cauliflower slices and place on a baking sheet that you already sprayed with non stick cooking spray or rubbed with olive oil.  Spread them in one layer and drizzle some olive oil over the slices.  Next sprinkle with salt and pepper AND — the secret ingredient —- SMOKED PAPRIKA.  Shake the paprika over it generously so the cauliflower has a definite reddish color.  Place in oven for about 15-20 minutes.  Test with a fork for your desired vegetable texture.  I prefer mine a little on the crunchy side.

by Lisa Martin , trainer at Salvere Health and Fitness. If you’d like to contact Lisa, email her at or call her at (410) 707-0055.

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