Roasted Cauliflower with Cumin and Smoked Paprika
We were all craving a good steak last night after eating very little meat for a few days and the slow arrival of Spring had me craving something herbaceous. Seared ribeyes with chimichurri really hit the spot and I wanted a side dish that could stand up to the raw garlic and shallots in the sauce. I was thinking of South American/ Spanish flavors, hence cumin and smoked paprika. Because I had the shallots and garlic out to make the chimichurri I put them in the pan as well, it all came together for probably the most delicious cauliflower I have ever made. Maybe up there with some of the best I have ever eaten. It is sooo good.
A note about the seasonings, good quality paprika is worth a few extra bucks. It might be a little more expensive but its a strong flavor and a little bit goes a long way.
What you need:
1 head of cauliflower cut into bite sized pieces
2-3 tbsp olive oil
2 tbsp salted butter
2 1/2 tsp cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp fresh ground black pepper
1 small shallot, chopped
2 cloves garlic chopped
Heat your oven to 400 degrees. Place all of the ingredients in a glass baking dish (minus the butter) and swirl around to thoroughly combine and coat the cauliflower with the spices. Place in the oven and bake for a total of about 45 minutes. At roughly 15 minute increments, stir the dish. When the cauliflower has nicely browned and softened put in your butter and stir to combine, let finish an additional 5 minutes in the oven.