Roasted cauliflower with lemon and paprika from River Cottage Veg: 200 Inspired Vegetable Recipes (page 352) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • shallotcomiskey on December 20, 2024

    Too lemony.

  • wester on January 11, 2019

    You can never have too many cauliflower dishes, and this one is a good everyday one. Stir-fried instead of ovenbaked; the lemon caramelizes really quicky, maybe better to add it halfway. Like other reviewers, I would tweak the lemon/paprika ratio toward paprika, at least halving the lemon and doubling the paprika.

  • ksg518 on October 01, 2015

    Great and easy dish. I didn't find it too lemony (as suggested by previous note) although that could be due to amounts of cauliflower and lemon. I might add a bit more paprika next time just to provide a more pronounced smoke flavor.

  • Zosia on October 21, 2014

    The smoked paprika and lemon worked well with the roasted cauliflower but I did find the dish a little too lemony with the final squeeze of roasted lemon at the end. Better to serve those wedges on the side and allow everyone to add to taste.

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