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RECIPE

Serves 2

A CookTale

The crisper drawer in the fridge contained a Cauliflower, It was use it tonight or forget about it. It turned out to be a good side dish to our Chicken Thighs and Sauteed Spinach dinner. The addition of Pimenton Paprika added another dimension of flavor to the Cauliflower. It was an experiment that worked.

INGREDIENTS

1 Head of Cauliflower, cut verically into 3/4″ slices
1 TB of EVOO
1-1/2 tsp of Pimenton Smoked Paprika (sweet or semi sweet)
Kosher Salt & White Pepper
Parsley (optional)

METHOD

1. Heat the oven to 425F.
2. Place the Cauliflower slices in an ovenproof casserole dish.
3. Coat both sides with the EVOO, the Pimenton Smoked Paprika & the Salt & White Pepper.
4. Place in the oven for about 30 minutes or until it begins to brown & becomes tender.
5. Remve from the oven & spoon the juices in the dish over the Cauliflower.

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