Roasted Cauliflower Recipe – Herbes de Provence & Paprika Bliss

Last Updated on 2 months by Neha Deshmukh

Roasted Cauliflower Recipe – Herbes de Provence & Paprika Bliss

Hey everyone! If you’re anything like me, you’re always on the lookout for simple ways to make veggies delicious. Seriously, who doesn’t want a side dish that’s both healthy and bursting with flavour? This roasted cauliflower recipe is exactly that – and it’s become a regular in my kitchen. The herbes de Provence and paprika create such a warm, inviting aroma while it bakes, and the crispy texture is just… chef’s kiss.

Why You’ll Love This Recipe

This isn’t your average steamed cauliflower, trust me! Roasting brings out a natural sweetness you won’t believe. Plus, it’s incredibly easy to make – perfect for a weeknight side dish or a colourful addition to a weekend spread. It’s also surprisingly versatile; you can easily adjust the spices to your liking (more on that later!).

Ingredients

Here’s what you’ll need to create this roasted cauliflower magic:

• 1 medium cauliflower
• 2-3 tablespoons olive oil
• 0.5 teaspoon crushed black pepper
• 0.5 teaspoon paprika or red chili powder
• 2 teaspoons herbes de Provence
• Salt or black salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Herbes de Provence: These are a blend of dried herbs traditionally found in the Provence region of France. Think thyme, rosemary, savory, marjoram, and lavender. They give this dish such a lovely, floral, and slightly earthy flavour. You can find them in most supermarkets these days, or easily online.
• Black Salt (Kala Namak): If you want to take things up a notch, try using black salt instead of regular salt. It has a unique, sulphurous aroma that adds a really interesting dimension to the flavour. My grandmother always used it in her roasted vegetables, and it’s stuck with me ever since!
• Cauliflower: Choose a firm, heavy head of cauliflower with tightly packed florets.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, preheat your oven to 180-190°C (350-375°F). While that’s heating up, give your cauliflower a good rinse and chop it into bite-sized florets.
2. Next, blanch the florets in hot water for 5-7 minutes. This helps them cook evenly and get that lovely crispy texture. Don’t skip this step! Then, drain them really well – we don’t want soggy cauliflower.
3. In a bowl, whisk together the olive oil, herbes de Provence, black pepper, paprika, and salt. This is where the magic happens!
4. Now, toss the blanched cauliflower in the spice mixture until every floret is nicely coated. Make sure everything is evenly distributed.
5. Spread the florets in a single layer on a baking tray. Bake for 30-35 minutes, flipping them halfway through, until they’re golden brown and beautifully crispy. Keep an eye on them towards the end to prevent burning.
6. Finally, garnish with some fresh herbs like basil, and serve!

Expert Tips

A few little things I’ve learned over the years:

• Don’t overcrowd the baking tray: This will steam the cauliflower instead of roasting it. Use two trays if needed.
• High heat is your friend: A hotter oven helps with crisping.
• Pat the cauliflower dry: After blanching, make sure the cauliflower is thoroughly dry before tossing it with the spices.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you like a bit more heat, use Kashmiri chili powder instead of regular paprika. It has a beautiful colour and a mild, fruity heat.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Air Fryer Adaptation: You can absolutely make this in an air fryer! Cook at 200°C (390°F) for 15-20 minutes, shaking halfway through. My friend swears by this method for extra-crispy results.

Serving Suggestions

This roasted cauliflower is incredibly versatile. Here are a few of my favourite ways to enjoy it:

• With a dollop of hummus or baba ghanoush.
• Served alongside grilled chicken or fish.
• As part of a colourful mezze platter.
• Drizzled with pesto or a spicy chutney.

Storage Instructions

Leftovers? No problem! Store any leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days. It won’t be quite as crispy, but it will still be delicious. You can reheat it in the oven or air fryer to crisp it up a bit.

FAQs

Got questions? I’ve got answers!

• Is this recipe oil-free adaptable? You can try roasting it without oil, but it won’t get as crispy. You might need to increase the cooking time.
• Can I use other spice blends instead of Herbes de Provence? Absolutely! Italian seasoning, or even a simple blend of rosemary and thyme would work beautifully.
• How do I know when the cauliflower is perfectly roasted? It should be tender-crisp and golden brown with slightly charred edges.
• What’s the best way to prevent the cauliflower from steaming instead of roasting? Make sure you don’t overcrowd the baking tray, and that the cauliflower is thoroughly dry before adding the spices.
• Can I roast other vegetables alongside the cauliflower? Definitely! Broccoli, Brussels sprouts, and carrots would all be great additions. Just adjust the cooking time accordingly.

Enjoy! Let me know in the comments how yours turns out. I love hearing from you all.