Roasted Cauliflower with Paprika and Chorizo

From Cook's Country | April/May 2013

Why this recipe works:

Roasting vegetables is all about caramelizing sugars to produce big flavor. Since browning takes place only where the vegetables are in contact with the hot pan, we slice a head of cauliflower into eight wedges, creating more flat surface area than you’d get with florets. To keep the… read more

Roasting vegetables is all about caramelizing sugars to produce big flavor. Since browning takes place only where the vegetables are in contact with the hot pan, we slice a head of cauliflower into eight wedges, creating more flat surface area than you’d get with florets. To keep the cauliflower from drying out, we start it covered in a hot oven, letting it steam for 10 minutes until barely soft, and then we remove the aluminum foil so it can brown. Flipping each slice halfway through roasting ensures even cooking and color.

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Serves 4 to 6

Wedges are easy to flip and have a lot of surface area in contact with the pan, which leads to great browning.

Ingredients

  • 1 head cauliflower (2 pounds)
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 teaspoons smoked paprika
  • Kosher salt and pepper
  • 1/2 red onion, cut into 1/2-inch-thick slices
  • 6 ounces chorizo sausage, halved lengthwise and sliced 1/2-inch-thick
  • 2 teaspoons sherry vinegar
  • 2 tablespoons chopped fresh parsley

Instructions

  1. 1. Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom of head. Cut head into 8 equal wedges, keeping core and florets intact. Place wedges cut side down on parchment paper–lined rimmed baking sheet. Combine 2 tablespoons oil and paprika in small bowl. Drizzle over cauliflower and season with salt and pepper to taste; rub gently to distribute oil and seasonings. Distribute onion on sheet around cauliflower.

    2. Cover sheet tightly with aluminum foil and cook for 10 minutes. Remove foil, distribute chorizo on sheet around cauliflower, and continue to roast until bottoms of cauliflower wedges are golden, about 15 minutes. Remove sheet from oven and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, about 15 minutes longer.

    3. Whisk remaining 2 tablespoons oil and vinegar together in large bowl. Add cauliflower mixture and toss to combine. Season with salt and pepper to taste, transfer to platter, sprinkle with parsley, and serve.

Cut into Wedges

For the best browning, we cut the head of cauliflower into eight wedges. First, trim the outer leaves and cut the stem flush with the bottom of the head. Next cut the wedges, keeping the florets attached to the pieces of the core.

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