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
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 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


  • 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.


For a large cauliflower, double the crust recipe.
Tried this recipe?Let us know how it was!
See also
The Best Low Carb Tortillas


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