Rating: 4 stars
62 Ratings
  • 5 star values: 34
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 7

I recently roasted a chicken using a smoked paprika rub and decided to try it on a whole cauliflower. It was totally delicious! I recommend serving it as a vegan or vegetarian main with a big green salad.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Trim large leaves off the cauliflower. Trim stalk so cauliflower can sit flat in a Dutch oven.

  • Grind fennel seeds with a mortar and pestle. Mix in smoked paprika, salt, pepper, and garlic powder. Whisk in olive oil to form a paste. Rub the paste all over the cauliflower. Drizzle lemon juice all over.

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

Cook's Note:

You can use this technique with all sorts of seasoning variations. Try it with your favorite spice blend (homemade or storebought).

Editor's Note:

Please note the differences in yield, ingredient amounts, and cook time, as well as the addition of carrots and beets when using the magazine version of this recipe. 

Nutrition Facts

171 calories; protein 3.6g; carbohydrates 12.4g; fat 14.2g; sodium 1143.1mg. Full Nutrition