Friday, March 30, 2012

Cocoa Toasted Cauliflower

Another day, another recipe incorporating cocoa powder (100% cacao) into recipes that aren't deserts. On its own, cocoa powder is warm, slightly bitter, and not at all sweet.  I absolutely love the flavor of this cauliflower! A perfect compliment to any meat, we ate it with Italian sausage because that is what was defrosted. Chicken or steak would also be good.


  • 1 head fresh cauliflower
  • 1 teaspoon paprika
  • 1 teaspoon unsweetened cocoa (100% cacao)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 2 tablespoons coconut oil

  • Preheat oven to 400 F. Cover a baking sheet with aluminum foil. Remove core of cauliflower and break into florets. Place florets in a large mixing bowl.
  • In a small microwave-safe bowl, mix the paprika, salt, cocoa, pepper and garlic with a fork. Add coconut oil and microwave for 15-20 seconds until the oil is melted and the spices smell delish
  • Drizzle the spiced oil over the cauliflower in the bowl, then toss with two large spoons until well coated.

  • Spread the cauliflower in a single layer on the baking sheet and roast in the oven for 25-30 minutes, until tender and brown.



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