That sounds delicious - how did it turn out? Have been hearing a lot about roasted cauliflower - how exactly do you do it? Do you just drizzle the oil and paprika over it? What gas mark and for how long? Questions questions
I cut each floret in half, so that it would lie flat on the baking tray. Parboiled (2-3mins?), drained, returned to hot pan and added a generous heaped tablespoon of goose fat. Once that was melted and mixed well, I turned the heat off and shook smoked paprika over it all. I don't know how much I used, 1tbsp perhaps?. Mixed well again, then put the florets flat side down on a baking tray. Oven was probably about 200C/Gas6, about 30-45mins.
Came out crispy outside, meltingly mash-like inside. Totally delicious, yet could barely taste the paprika. Almost two totally different dishes!
There was lots of fat etc left in the pan, so I quickly chopped up a fennel, microwaved it for 3mins, tossed in the pan to coat it, and added it to the tray of cauli. I lurve roast fennel, too!
Nowadays often instead of boiling veg in water I steam it in my heavy bottomed le creuset. I did fat and a bit of water method too - with spices it creates great flavour, but I never tried smoked paprika on cauliflower.
I use palm oil as it has no flavour but butter is god too. Must buy some goos fat to add variety.