Roasted Cauliflower with Lemon and Paprika

You might be thinking cauliflower…? Yuck!

And that’s pretty much how I felt about cauliflower until I tried it at Nuba, which is a Lebanese eatery and juice bar here in Vancouver. There is one only a couple blocks away from my work and I go there at least once a week Najib's Specialnow.

The dish that I get every single time I go? The Najib’s special. It comes with crispy cauliflower tossed with lemon and sea salt, hummus, tahini, hot sauce, salad, pickled cabbage (my fav) mixed olives and a choice of potatoes or rice.

Doesn’t that look incredible? My mouth is watering just thinking about it.

But during my time traveling and in Norway  – I had to make my own. And I’ve come up with something pretty similar and just as tasty. The only difference is I roast the cauliflower in the oven. The one at Nuba is flash-fried in the deep fryer, I believe. (So not the healthiest choice all the time).

Raw cauliflower

In the recipe below there is only 1 tsp. of smoked paprika and cayenne, but as you can see in the picture below. I like my spice and added slightly more. Test out what you prefer 🙂

Roasted Cauliflower

 

Roasted Cauliflower
Author: 
Recipe type: Side, Snack
Cuisine: Lebanese
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
An easy and delicious way to get your daily dose of veggies.
Ingredients
  • 1 medium head of cauliflower
  • 1 lemon
  • 2 tbsp. olive oil
  • 1 tsp. smoked paprika
  • 1 tsp. cayenne
  • salt and pepper
  • *choose organic ingredients whenever possible
Instructions
  1. Preheat oven to 200 degrees celsius.
  2. Wash and cut cauliflower into florets and place into a large bowl.
  3. Toss cauliflower with the olive oil, ½ of the lemon (squeezed for juice), paprika, cayenne and salt and pepper.
  4. Place on a baking tray with parchment paper or aluminum foil.
  5. Roast on the middle rack for 15 minutes.
  6. Take out to check done-ness and place onto the top rack for the remaining 10-15 minutes. (I like mine a little crispier and 'burnt'?)
  7. When finished, squeeze the remaining ½ of the lemon juice over top of the cauliflower.
  8. Serve!
I usually make a hummus with it, too. And then use the leftover hummus as a dip for veggies later on or the next day. So easy and so good. I’ll be posting my hummus recipe soon, so stay tuned!

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