Recipe information
Yield
serves 4
Ingredients
1 large head cauliflower (1 pound), trimmed and broken into small florets
2 tablespoons olive oil
1 1/2 teaspoons paprika
Coarse salt and freshly ground pepper
Preparation
Step 1
Preheat oven to 450°F. Place cauliflower florets on a rimmed baking sheet; drizzle with oil, and sprinkle with paprika. Season with salt and pepper, and toss to coat; spread in a single layer.
Step 2
Roast until tender when pierced with the tip of a sharp knife and lightly browned, 20 to 25 minutes, tossing halfway through. Serve hot or room temperature.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
