Garlic & Paprika Roasted Cauliflower

It’s Sunday Funday and today’s theme is side dishes!

This one got me thinking.  It was a very broad topic and I’m not very inventive with my sides, especially in the summer!

In the summer, I generally serve my main with a carb option (bread, potato, pasta, or rice - and I rotate through favorite recipes), and fresh fruits and vegetables.

I think I experiment with sides less often so there is always something tried and true on the table that I know my kids will eat!

So for today, I took a slight twist on one of my go to veggies: roasted cauliflower.  I typically roast cauliflower very simply with a quick drizzle of olive oil, salt and pepper.

This version used butter in place of the olive oil and a more complex spice profile.  And the cauliflower received rave reviews!  I think we’ve found a new go-to recipe, just in time for cooler weather!

Main Course Accompaniments

• Broccoli Rice Casserole by Making Miracles
• Garlic & Paprika Roasted Cauliflower by Amy's Cooking Adventures
• Roasted Veggie Couscous by A Day in the Life on the Farm
• Matar Bharay Patties by Sneha's Recipe
• Cherry Tomato and Avocado Salad by Mayuri’s Jikoni
• Creamy Macaroni Salad by Palatable Pastime
• Nasturtium Leaves & Stems Raita (Yogurt Dip) (Using Nasturtium Leaves & Stems by Cook with Renu

Garlic & Paprika Roasted Cauliflower

Adapted slightly from Natasha’s Kitchen

1 large head of cauliflower, cut into florets

2 tablespoons butter, melted

½ teaspoon garlic powder

¼ teaspoon paprika

Salt & pepper, to taste

Preheat oven to 425 degrees F and line a baking sheet with parchment or a silicone baking mat.

Place the cauliflower in a bowl.  Drizzle with butter and stir to coat.  Sprinkle with spices and stir until evenly coated.

Place the seasoned florets in a single layer on the prepared baking sheet.

Bake in the preheated oven for 15-20 minutes, stirring twice during baking, until the cauliflower is tender.  Serve immediately.

Serves 4