Spanish Roasted Cauliflower Snack with Paprika and Garlic Recipe
Roasted cauliflower with olive oil, garlic, and smoked paprika is a simple way to turn an ordinary vegetable into an addictive snack. In Spanish bars, such vegetable tapas are appearing more and more often alongside traditional olives and cured sausages. It’s a great option when you want something to nibble on while watching a movie, but not necessarily chips.
This recipe turns a humble cauliflower into a tapas-style snack with deep, smoky flavor from the paprika and a hint of citrus brightness. It’s simple, uses everyday ingredients, and feels like something straight from a Spanish bar menu.
Chef's tips
Dry the cauliflower really well before roasting so it browns instead of steaming. Don’t overcrowd the tray—if needed, use two trays so the florets can caramelize properly. Adjust the amount of garlic and paprika to your taste; the recipe is very forgiving.
How to serve
Serve warm on a small platter as part of a tapas spread with olives, marinated peppers, and crusty bread. It also works well as a side dish for grilled chicken, fish, or halloumi. For a more filling option, pile the cauliflower onto toasted bread with a spoonful of yogurt sauce.
Ingredients
- cauliflower small head - 1
- olive oil - 3 tablespoon
- garlic - 3 clove
- smoked paprika - 1 teaspoon
- cumin - 0.5 teaspoon
- salt
- black pepper
- lemon - 0.5 piece
Preparation
- Preheat the oven to 200°C (top and bottom heat).
- Cut the cauliflower into small florets, wash and dry very well with a paper towel.
- Peel the garlic and slice it thinly.
- In a large bowl, mix the olive oil, smoked paprika, cumin, a pinch of salt, and pepper.
- Add the cauliflower florets and garlic slices, and mix thoroughly with your hands so every piece is coated with the spices.
- Transfer the cauliflower to a baking tray lined with baking paper, spreading it out in a single layer so the pieces don’t overlap.
- Bake for 25–30 minutes, gently stirring every 10 minutes, until the edges of the florets are well browned and slightly crispy.
- After removing from the oven, drizzle the cauliflower with lemon juice, add more salt to taste if needed, and serve immediately.
Storage
Po schłodzeniu kalafior straci chrupkość, ale nadal będzie smaczny jako dodatek do sałatki lub zupy. Przechowuj w szczelnym pojemniku i podgrzej krótko w piekarniku, aby lekko odświeżyć strukturę.
