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Name: Caramelized Cauliflower with Honey and Smoked Paprika
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 3 tablespoons Extra virgin olive oil; 2 tablespoons Unsalted butter; 1 large head Cauliflower cut into 1 inch florets; Sea Salt and freshly ground pepper; 1 Shallot minced; 1/4 teaspoon Red pepper flakes; 1/2 teaspoon smoked sweet paprika; 2 tablespoons Honey; 1/2 Lemon

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INGREDIENTS

3 tablespoons Extra virgin olive oil
2 tablespoons Unsalted butter
1 large head Cauliflower ; cut into 1 inch florets
Sea Salt and freshly ground pepper
1 Shallot ; minced
1/4 teaspoon Red pepper flakes
1/2 teaspoon smoked sweet paprika
2 tablespoons Honey
1/2 Lemon

Servings

INSTRUCTIONS

Add the remaining 1 tablespoon oil, the shallot, red pepper flakes, and paprika to the pan. Cook stirring occasionally, until the shallot is softened, 2-3mins. Add the honey and 2 tablespoons water and saute until the liquid reduces to a glaze, 2-3 mins. Squeeze the juice from the lemon half over the cauliflower, stir to combine and cook for 30 seconds. Remove from the heat. Taste and adjust the seasoning with salt and pepper.

Transfer the cauliflower to a warmed bowl and serve right away.

NOTES

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Caramelized Cauliflower with Honey and Smoked Paprika

3 tablespoons Extra virgin olive oil
2 tablespoons Unsalted butter
1 large head Cauliflower cut into 1 inch florets
 Sea Salt and freshly ground pepper
1 Shallot minced
1/4 teaspoon Red pepper flakes
1/2 teaspoon smoked sweet paprika
2 tablespoons Honey
1/2 Lemon

In a large frying pan over medium heat, warm 2 tablespoons of the oil and melt the butter. Add the cauliflower florets, sprinkle with a generous pinch of salt, and toss gently to coat the florets. Spread the florets into 1 layer and cook, without stirring, until the undersides are lightly browned 3-4mins. Flip each piece over and continue cooking, undisturbed, until evenly browned, 3-4mins. Repeat until all side are evenly browned, 3-5 mins longer.
Add the remaining 1 tablespoon oil, the shallot, red pepper flakes, and paprika to the pan. Cook stirring occasionally, until the shallot is softened, 2-3mins. Add the honey and 2 tablespoons water and saute until the liquid reduces to a glaze, 2-3 mins. Squeeze the juice from the lemon half over the cauliflower, stir to combine and cook for 30 seconds. Remove from the heat. Taste and adjust the seasoning with salt and pepper.
Transfer the cauliflower to a warmed bowl and serve right away.

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Nutrition

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Serving Size: 1 Serving (249g)
Recipe Makes: 4 Servings

Calories: 171
Calories from Fat: 98 (57%)

Amt Per Serving		% DV

	Total Fat 10.9g	15 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 0.9g
Cholesterol 15.3mg		5 %
Sodium 104.2mg		4 %
Potassium 691.7mg		18 %
Total Carbohydrate 18.4g		5 %
	Dietary Fiber 6g	24 %
	Sugars, other 12.4g
Protein 4.6g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 171

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