Smoky Cauliflower: Yum!

Smoky Cauliflower: Yum!

February 19, 2015   13 Comments

Snack Girl is forever trying to sell you cauliflower. You can never have enough cauliflower in my opinion.

Cauliflower is one of those low calorie, nutrient filled foods that everyone tells you to eat. Do you eat it? I see a few hands up.

For those who avoid it, I think now is the time to try it again. I bought a large cauliflower for a whopping $2 so there isn’t much risk here. If you want to be healthy, you must find ways to enjoy vegetables.

My favorite way to cook cauliflower (which I included in my book is to roast it – see: oven roasted cauliflower). This recipe also uses the roasting technique but adds a new spice.

Smoked paprika is not hard to find. It is next to the other paprika in the spice section of your supermarket. This stuff is GREAT. How do they make it? They smoke and dry sweet peppers. I have seen McCormick brand in my Stop & Shop.

The cauliflower is a perfect vehicle for any flavoring agent because it is so bland. The smoked paprika/salt combo is so tasty that you can’t stop eating it and the best part is you don’t have to!

Have you tried smoked paprika?

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Smoky Cauliflower Recipe

Makes 4 servings, 1 cup per serving

1 large head cauliflower, broken into 1-inch florets
1 tablespoon extra-virgin olive-oil
1 teaspoon smoked paprika
¾ teaspoon salt
2 tablespoons minced fresh parsley, optional

Preheat oven to 450 F. Line a large rimmed baking sheet with aluminum foil (for easy clean-up).

Place cauliflower in a large bowl. In a small bowl, mix together olive oil, paprika, and salt. Drizzle over cauliflower and toss with your hands to fully coat. Put cauliflower on the lined baking pan and roast for 15-20 minutes or until tender.

Toss on parsley (if desired) and serve immediately. Can be enjoyed hot, cold, or room temperature.

For a one cup serving = 85 calories, 3.8 g fat, 0.5 g saturated fat, 11.6 g carbohydrates, 5.1 g sugar, 4.3 g protein, 5.5 g fiber, 502 mg sodium, 2 Points+

Points values are calculated by Snack Girl and are provided for information only.
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This sounds delicious, but could you please explain why each serving is 2 points when cauliflower is zero and a tablespoon of olive oil is 3 points. It doesn't seem like this entire recipe should be 8 points. I'm probably missing something. Thanks.

on February 19, 2015

I actually CRAVED this stuff when I was pregnant! I made it ssooo much, it's So delicious! I may have to make some now, even though I haven't been pregnant for 6 weeks ;-P

on February 19, 2015

I forgot to mention. I liked to par-boil it first, to make it a little less crunchy :)

on February 19, 2015

Smoked paprika has been a staple in my pantry for years. I use it in soups, on pizzas, and it's great on fish. It stands up well to the strong flavor of salmon.

on February 19, 2015

Thanks for the idea - going shopping today to try this new treat!

on February 19, 2015

Kris - I'm not sure why, but when you create a recipe on WW, some 0 point foods somehow have points. I added a recipe once to the WW site and what I thought should've been a 0-1 point recipe had 2 or 3 points. I asked my leader and that was the explanation I got. This was a while ago so I don't remember exactly what she said but I think it had to do with looking at the recipe as a whole with calories, etc and not just at the individual foods added. You might want to ask your leader for an explanation because they can probably explain it better than I can remember it, but it isn't Snack Girl, it's Weight Watchers.

on February 19, 2015

Janet, thank you. I will check with my leader. In any case, it's a low point healthy food that sounds delicious.

on February 19, 2015

Yummy! One day I'll make it.

on February 19, 2015

Wow..!Yummy dishes,. I like this Dishes Thanks for sharing this recipe

on February 19, 2015

Made it this morning, and it is delicious! My tweaks for roasting cauliflower and broccoli:
Cut up trying to have at least one flat side on each piece, wash and let some water cling to veggies.
Pour the oil on the baking sheet (parchment lined). This saves washing a bowl.
Toss veggies in oil on sheet and spread out.
Sprinkle with spices.
Loosely cover with foil.
Bake, covered for 8-10 minutes.
Remove foil (save for reuse many times), and roast an additional 10 min or until browned. The browning is the yummy and essential part. Thanks, SG, for reminding me to use my smoked paprika.

on February 19, 2015

I've recently started buying cauliflower and am realizing how yummy it really is. Thanks for the recipe - I'll have to give it a try!

on February 19, 2015

Snack girl, this is awesome! Thanks to Jan,also, for her comments! I think cooking it as she suggested (covered first then uncovering) made a huge difference and kept it juicer. Also I had a huge head of cauliflower so I doubled the amount of oil. I'm of the mindset anyway that healthy fats are not the problem. For me the problem is sugar and refined carbs.

on March 11, 2015

I'm making it again this morning!! Today I will blend its smokiness into soup with garlic, onions and miso when it's done. The foil and water drop trick is one I learned from Cook's Illustrated.

on March 12, 2015

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