Baked Cauliflower with Paprika


Use the type of paprika and Flying Olive Extra Virgin Olive Oil you prefer to make any number of magical combinations! Barb L

Serves: 3-4


2 Tbsp Flying Olive Lemon, Gremolata, Smoked, Garlic, or a spicy oil such as Chipotle or Harissa Extra Virgin Olive Oil

1 tsp paprika: sweet, spicy, or smoked

The juice of ½ lemon

1 cauliflower, stem removed and split into smallish florets

Salt and freshly ground black pepper


Preheat the oven to 325 degrees F. In a large bowl, whisk the Flying Olive Extra Virgin of Choice, paprika, and lemon juice together to form a dark, red sticky sauce.

Add the cauliflower florets to the bowl and toss them in the sauce until well coated. Sprinkle with the salt and pepper.

Spread them out on a shallow roasting rimmed baking sheet covered with aluminum foil. Roast in the center of the oven for about 40 minutes.


Inspired by a recipe in Robin Ellisa's Cookbook, Mediterranean Cooking for Diabetics: Delicious Dishes to Control or Avoid Diabetes. Little, Brown Book Group, London, 2016

Submitted by Barb L.