Paprika-Crusted Baked Cauliflower

A flavorful mixture of ingredients is spread on a head of cauliflower and baked until tender. One bite and you’ll never eat plain cauliflower again!

Use a knife to remove the bottom leaves and a bit of the core – but keep the head intact. Combine all the crust ingredients in a bowl, mixing until smooth.

Spread the mixture on using the base of a spoon, pressing it into the head so it fully adheres. Top with some freshly chopped rosemary (or mix it in with the crust ingredients) and bake until tender!

Paprika-Crusted Baked Cauliflower

Marla Hingley

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Servings 6

Ingredients

  

1x2x3x

• 1 head cauliflower
• Salt and pepper
• Drizzle of olive oil

Crust

• ¼ cup Parmesan cheese grated (or dry powdered-style)
• 2 Tbsp whole-grain mustard
• 2 Tbsp butter or margarine
• 1 Tbsp tomato paste
• 1 tsp paprika or chili powder for a spicier kick
• ½ tsp fresh rosemary finely chopped

Instructions

 

• Remove leaves and just enough of the core of the cauliflower so it is able to stand upright, with all the florets still attached.
• Mix all the crust ingredients together in a bowl until a smooth paste forms. Spread the mixture over the entire head of the cauliflower, pressing to adhere.
• Place in a baking dish, sprinkle with salt and pepper and bake at 425°F for 30-40 minutes or until tender.
• Remove from oven and drizzle with a bit of olive oil. To serve, slice in wedges.

Notes

For a large cauliflower, double the crust recipe.

Tried this recipe?Let us know how it was!