Author Notes: A side dish that never makes it to the dining table – I stopped blocking the small and large hands that attack the baking pan from different directions after I take it out of the oven. I can’t blame them, It’s hard to stop munching on something that is perfectly crunchy, slightly sweet and very smoky. Beside, why let them wait? —Shelly's Humble Kitchen
Serves: 4 as a side dish
medium head cauliflower
cup canola oil mixed with 1 tablespoon smoked (or sweet) paprika
tablespoons tablespoons Panko (japanese bread crumbs) or non-GMO cornmeal for a gluten free version
Sea salt & black pepper
Preheat the oven to 430°F. Line a roasting or baking pan with baking paper.
Cut the cauliflower into small florets – there are two ways 1) with your hands break and separate the florets into small florets or 2) slice the cauliflower widthwise with a knife.
- Put the florets into a roasting pan and pour over it the oil-paprika mixture. Sprinkle the bread crumbs or cornmeal, salt and pepper over the cauliflower and toss with your hands. The florets should be coated in the oil and bread crumbs.
- Put the pan in the oven and roast for 10 minutes – remove the pan from the oven and with a spatula, flip the cauliflower and put it back in the oven for 7 – 10, depends on the size of the florets. Roast until the cauliflower is golden-reddish and tender. Serve immediately.