Averie Cooks

-1 Preheat oven to 375F. Line a baking sheet with a Silpat or with foil; set aside.
-1 Place cauliflower florets on baking tray, arranged in a single flat layer, not quite touching, if possible.
-1 Evenly drizzle or massage with oil. I prefer to dip my fingers in the oil and run my fingers over the florets so they don’t become over-oiled nor have oil pooling on the baking tray.
-1 Evenly sprinkle with smoked paprika, and optionally sprinkle with salt and pepper, to taste.
-1 Bake for about 2o to 25 minutes, or until cauliflower is done to taste, noting that the top side stays whiter while the base could be caramelizing/browning quite a bit, so make sure to check the undersides, too. I don’t bother flipping it midway through roasting, although you could.
-1 While cauliflower is baking, make the dip by stirring together the sour cream and cheese in a small bowl; set aside until serving.
-1 Remove cauliflower from oven and serve with the dip as soon as it’s cool enough to eat. Cauliflower is best warm and fresh although can be kept airtight in the refrigerator for up to 5 days; eat chilled or gently reheat as desired. Extra dip will keep airtight in the refrigerator for up to 5 days.