Roasted Cauliflower with Cocoa & Smoked Paprika Recipe


Roasted Cauliflower with Cocoa & Smoked Paprika Recipe

This is an adaptation of a brilliant recipe convinced and codified by Shauna Ahern ( 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.

1 head cauliflower
3 tablespoons Essential Pantry Rice Bran Oil
4 tablespoons Pimenton De La Vera (Sweet Smoked Paprika)
1 teaspoon ChefShop Cocoa Powder
1 teaspoon Trapani Fine Sea Salt
1 teaspoon freshly cracked Tellicherry Black Peppercorns

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