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
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 head cauliflower
  • Salt and pepper
  • Drizzle of olive oil
  • 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
  1. Remove leaves and just enough of the core of the cauliflower so it is able to stand upright, with all the florets still attached.
  2. 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.
  3. Place in a baking dish, sprinkle with salt and pepper and bake at 425°F for 30-40 minutes or until tender.
  4. Remove from oven and drizzle with a bit of olive oil. To serve, slice in wedges.
For a large cauliflower, double the crust recipe.



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