Whole Roasted Cauliflower with Smoked Paprika

Name: Whole Roasted Cauliflower with Smoked Paprika
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2 servings
Cuisine: International
Ingredients: 0.5 tsp Black Pepper; 1 whole Cauliflower; 0.5 tsp Garlic Powder; 1.5 tsp Ground Fennel; 0.5 whole Lemon Juice; 2 tbsp Olive Oil; 1.25 tsp Sea Salt; 1.5 tsp Smoked Paprika

Side Dish 🥗 Low-Carb Sugar-Free Diabetic-Friendly Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Whole30 Ayurvedic 🧘Paleo 🦴Halal 🕌Kosher ✡️Pescatarian 🐟

Whole Roasted Cauliflower with Smoked Paprika features a tender core and a deeply bronzed crust, rubbed with a smoky fennel–paprika paste that highlights earthy sweetness and gentle heat. A squeeze of lemon brightens each bite, making it a striking vegan centerpiece or versatile side for weeknight dinners or gatherings.

Prep10 mins
Cook45 mins
Serves2
DifficultyEasy

1

Preheat the oven to 375 degrees F (190 degrees C).
2

Remove the large leaves from the cauliflower. Trim the stalk so the cauliflower sits flat in a Dutch oven.
3

Crush the fennel seeds with a mortar and pestle. Stir in the smoked paprika, salt, pepper, and garlic powder. Whisk in the olive oil to make a paste. Rub the paste all over the cauliflower. Drizzle the lemon juice over the top.
4

Bake, covered, in the preheated oven until tender, about 30 minutes. Uncover and baste with any juices that have collected at the base. Continue to bake, uncovered, until the top is browned and the center feels fully tender when pierced with a paring knife, about 15 minutes.