Cocoa-Toasted Cauliflower (Paleo, Whole30)

http://www.MelJoulwan.com/2011/01/11/cocoa-toasted-cauliflower/

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 CSA 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 Whole30 gives it a thumbs-up, even during a Whole30. So go ahead, it’s OK to go cuckoo for cocoa. (sorry.)

 

Cocoa-Toasted Cauliflower

Ingredients:
  • 1 head fresh cauliflower

  • 1 teaspoon paprika

  • 1 teaspoon unsweetened cocoa

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 1 clove garlic, minced (about 1 teaspoon)

  • 2 tablespoons coconut oil

Directions:
1

Preheat the oven to 400 F. Cover a baking sheet with parchment paper or aluminum foil. With a sharp knife, remove the core of the cauliflower and break it into florets. Place the florets in a large mixing bowl.

2

In a small microwave-safe bowl, mix the paprika, cocoa, salt, pepper, and garlic with a fork. Add the coconut oil and microwave for 15-20 seconds until the coconut oil is melted and the spices are fragrant.

3

Drizzle the spiced coconut oil over the cauliflower in the bowl, then toss with two wooden spoons until well coated. This should take at least 2 minutes. Name a food for every letter of the alphabet to amuse yourself while you toss. Do a taste test and adjust the seasonings.

4

Spread the cauliflower in a single layer on the baking sheet and roast in the oven for about 25-30 minutes, until it’s tender and starting to get nice brown spots.

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