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Roasted Cauliflower with Cocoa & Smoked Paprika Recipe

This is an adaptation of a brilliant recipe convinced and codified by Shauna Ahern (www.TheGlutenFreeGirl.com) She likes to blanch her cauliflower first, but I just put the florets straight into the oven on a shallow baking sheet. You have to roast them a little longer and be more careful to not burn them. But other than that, they turn out lovely every time.

ingredients:
1 head cauliflower
3 tablespoons rice bran oil
4 tablespoons smoked paprika
1 teaspoon cocoa powder
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper

directions:
1. Preheat oven to 425-degrees.

2. Place washed and dried cauliflower florets in a bowl. Add rice bran oil and toss to coat. Add sea salt and pepper and toss again.

3. Spread florets in 1 layer in a large shallow baking pan. Combine paprika and cocoa in a bowl, and then sprinkle over florets using a sieve. Roast, cauliflower, stirring and turning occasionally, until tender and golden brown - about 25 to 35 minutes.

4. Serve immediately.

serves 4-6
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