It’s not at all like eating chocolate, but Cocoa-Toasted Cauliflower is savory, roasted goodness.
We’re deep into cauliflower season in the northern hemisphere (I got a volleyball-sized cauliflower in my Farmhouse Delivery last week), and it’s cold outside – even here in Austin – so now is a great time to crank up the oven. The cocoa in the recipe enhances the natural nuttiness of the cauliflower, the paprika adds depth and a nice spicy bite… and all of the work is done in the oven. You know how much I love that!
If you’re concerned about cocoa compliance, don’t be. The Whole9 gives it a thumbs-up, even during a Whole30. So go ahead, it’s OK to go cuckoo for cocoa. (sorry.)
1 head of fresh cauliflower
1 tablespoon coconut oil, melted
salt to taste
garlic powder to taste
1 teaspoon paprika
1 teaspoon unsweetened cocoa
1. Preheat the oven to 400F and line a baking pan or sheet with aluminum foil.
2. Break cauliflower into florets and place in bowl. Toss with melted coconut oil until well-coated, about 2 minutes. For serious. The more you toss, the better the fat is distributed.
3. Mix paprika and cocoa in a small bowl, then sprinkle over cauliflower and toss until evenly coated.
4. Sprinkle the cauliflower with salt and garlic powder; I like a lot – you might not.
5. Bake until tender and started to get nice brown spots, about 25-30 minutes. Bonus points if you stir the cauliflower halfway through the baking time.
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