SMOKED CAULIFLOWER FLORETS
These smoked cauliflower florets transform ordinary cauliflower into an irresistibly smoky treat that suits any occasion. By coating tender cauliflower florets in a blend of olive oil, smoked paprika, turmeric and sea salt then roasting at high heat, you achieve a crisp exterior and melt-in-the-mouth interior. Aromatic spices infuse each bite with warm and earthy notes, while the light char adds depth and complexity. These florets are ready in twenty minutes, which makes it an ideal accompaniment to grilled meats, vegan mains or as part of a mezze platter. This smoked cauliflower is naturally gluten-free and vegan, which is also low in carbohydrates and rich in fibre, supporting both healthy and plant-based diets. Whether served hot straight from the oven or at room temperature, they promise vibrant colour, enticing aroma and bold flavour that will elevate any meal. They require minimal preparation, making them perfect for busy weeknights.
RECIPE CATEGORY
Side
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Roast
OCCASION/HOLIDAY
Summer, Family Reunion, Backyard BBQ
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Healthy, Quick & Easy, Low / No Sugar
DISH TYPE
Fritter
INGREDIENTS
There are the following ingredients for Smoked Cauliflower Florets:
- ½ cup cauliflower florets
- 1 teaspoon olive oil
- ¼ teaspoon smoked paprika
- Pinch of turmeric
- Pinch of sea salt
FULL NUTRITIONAL INFORMATION
- Calories: 57.0 kilocalories
- Fat: 4.7 grams
- Saturated Fat: 0.7 grams
- Carbohydrate: 3.4 grams
- Sugar: 1.2 grams
- Sodium: 136.2 milligrams
- Fibre: 1.4 grams
- Protein: 1.3 grams
- Calcium: 15.0 milligrams
- Iron: 0.5 milligrams
- Potassium: 196.7 milligrams
PREPARATION
These steps are followed for the preparation of Smoked Cauliflower Florets:
- Preheat Oven: Heat to 220 ° Line a baking tray with parchment paper for easy cleanup and even browning.
- Dry The Florets: Pat ½ cup cauliflower florets dry with kitchen paper to help the oil and spices adhere and promote crisping.
- Season: In a bowl, toss the florets with 1 teaspoon olive oil, ¼ teaspoon smoked paprika, a pinch of turmeric and a pinch of sea salt until evenly coated.
- Arrange: Spread the florets in a single layer on the prepared tray, ensuring they’re not overcrowded to allow hot air circulation.
- Roast: Bake for 12 minutes, then flip each floret with a spatula. Roast for a further 6 to 8 minutes, until edges are charred and centres tender.
- Rest: Remove from the oven and let rest for two minutes. This allows residual heat to finish cooking and the spices to set.
- Serve: Transfer to a serving plate and garnish with extra paprika or chopped parsley if desired.
PREP TIME
5 minutes
COOKING TIME
20 minutes
TIPS
Here are some helpful tips for Smoked Cauliflower Florets:
- Uniform Pieces: Cut or select florets of similar size for even cooking and consistent char.
- Pat Dry Thoroughly: Excess moisture prevents crisp edges because it ensures florets are well dried before seasoning.
- High Heat: Roast at a hot temperature to achieve caramelisation and a slight smokiness.
- Space Out Florets: Overcrowding traps steam and arrange in a single layer for optimal crispiness.
- Adjust Smoke: Increase smoked paprika to ½ teaspoon for a bolder flavour.
- Serve Immediately: The crispiest texture and brightest aroma are best enjoyed right after roasting.
VARIATIONS
- Spicy Twist: Add ⅛ teaspoon chilli powder or cayenne with the spices for gentle heat.
- Herb Infusion: Toss roasted florets with chopped fresh thyme or rosemary before serving.
- Nutty Crunch: Sprinkle with toasted pine nuts or sliced almonds for extra texture.
- Citrus Zest: Grate lemon or orange zest over the hot florets for a bright finish.
- Garlic Lovers: Mix in ¼ teaspoon garlic powder or minced fresh garlic into the seasoning.
PREPPING AND STORAGE
- Fridge: Store cooled florets in an airtight container for up to two days. Reheat in a 200 °C oven for 5 minutes to restore crispness.
- Freezer: Freezing is not recommended because freezing alters the texture of roasted cauliflower.