Roasted Cauliflower with Lemon and Paprika
Serves: 4
Cost CuttingEco FriendlyGluten FreeQuick MakeVegan Friendly
Ingredients:
1 medium-large romanesco (or any cauliflower, about 750-800g), trimmed2 lemons
3 tbsp olive oil
½ tsp hot smoky paprika
sea salt
freshly ground black pepper
method:
- Preheat oven to 220C/425F/Gas 7. Cut the cauliflower into medium florets and rinse, leaving some of the water clinging to the florets.
- Put them in a large roasting tray, squeeze over the juice from one of the lemons, trickle over the olive oil, add the paprika and some salt and pepper and toss the whole lot together.
- Cut the remaining lemon into six segments and scatter these in the tray. Roast for 25-30 minutes, turning once, until the florets are slightly caramelised at the edges.
- Squeeze the juice from the roasted lemon segments over the roasted cauliflower and serve at once, scattered with a little flaky sea salt.
