Roasted Cauliflower with Fennel and Smoked Paprika
And don’t skip the SMOKED paprika. This spice brings a unique deep, smoky aroma and taste to everything it touches. I think it’s an incredibly versatile ingredient to have in your pantry. Sprinkle on barbecued or baked chicken, fish, pork, potatoes and rice. Sprinkle on deviled eggs and spiced nuts. Use it to add depth to paella, arroz con pollo, sautéed greens, beans, and vegetarian soups and stews. Here is a rub recipe that I often use that contains Smoked Paprika.
And the combination of spices I use in this recipe would be fantastic to use on chicken.
- 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons ground fennel seeds, grind fennel seeds with a mortar and pestle or use ground fennel seed
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- ¼ -1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- Preheat the oven to 425 degrees F.
- Line a large rimmed baking sheet with foil.
- In a small bowl, mix ground fennel, smoked paprika, salt, pepper, and garlic powder.
- In a large bowl, mix the cauliflower with the olive oil. Use clean hands to coat the cauliflower with the oil.
- Wash your hands to remove the oil and then sprinkle the cauliflower with the spice mix and use a rubber spatula or spoon to stir and coat the cauliflower.
- Transfer the cauliflower to the baking sheet and bake in the preheated oven, until tender and golden, about 20 minutes. Transfer to a serving bowl and serve.
Spice up your life with za’atar, a traditional eastern Mediterranean spice blend containing sumac berries, toasted sesame, salt, cumin, coriander, thyme, oregano and/or marjoram. Throughout the Mediterranean, za’atar is commonly used as a condiment: commonly sprinkled on chicken, fish, meats, roasted vegetables, breads, or used in dips.
One way to enjoy za’atar is as a simple dip for dipping bread into or spreading on bread or pita and toasting until crispy. Mix 1 part za’atar to a 1 part of olive oil. For a dip, use a more less oil, for a spread a little less. Drizzle in oil slowly until you reach the desired consistency for your needs.
Another way to use Za’atar is on roasted cauliflower. I recently had Za’atar Roasted Cauliflower at a trendy restaurant and recreated it at home. Follow this Roasted Cauliflower recipe but add one teaspoon of za’atar to the oil. Yum! This would be delicious in a grain bowl with ancient grains and chickpeas with some avocado cream.
Using za’atar on potatoes makes them so special and it is so easy.
- 4 Tablespoons extra virgin olive oil
- 2 Tablespoons lemon juice
- 2 Tablespoons Za’Atar
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 24 ounces petite baby red potatoes, Yukon golds or sweet potatoes, washed, patted dry and cut into 1 inch pieces
- Optional garnish: chopped fresh parsley and lemon slices or wedges
- Combine the olive oil, lemon juice, za’atar seasoning, garlic powder and about ½ tsp salt and ¼ tsp pepper in a zip-top bag. (use more or less as desired)
- Add the potatoes to the bag. Seal the bag and give it a shake so the marinade evenly coats the potatoes. Allow the potatoes to marinate for 5 minutes or up to 3 hours.
- Position a rack near the center of the oven and preheat the oven to 425ºF.
- Spread the potato pieces out onto a 13 x 9 pan, line with foil if desired for easier cleanup.
- Bake the potatoes for 20 minutes.
- Optional, sprinkle with fresh parsley and lemon slices or wedges, serve warm.
I discovered this DELICIOUS combo when I was combining leftovers for a lunch.
I had leftover Garlic Lemon Parmesan Roasted Cauliflower, cooked quinoa, and some of the toasted seasoned walnuts from this Arugula, Chickpea, Walnut, Fig, Goat Cheese salad recipe. Mixed them together in a bowl and heated in the microwave. One bite is all it took to realize I had to turn this into a “recipe” and recreate it time and time again!