Roasted Cauliflower with Cocoa and Smoked Paprika Recipe

Roasted Cauliflower with Cocoa & Smoked Paprika Recipe

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Ingredients

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 sea salt

1 teaspoon freshly cracked Tellicherry Black Peppercorns

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Rice Bran Oil - 32 oz

$13.95

Hungarian Paprika - Sweet - Szeged

$9.55

Pimenton De La Vera (Sweet Smoked Paprika) - Spain

$7.95

ChefShop Cocoa Powder

$99.00 $85.00

Valrhona Cocoa Powder

$49.95

Tellicherry Peppercorns

$17.95

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Directions

Roasted Cauliflower with Cocoa & Smoked Paprika Recipe

This is an adaptation of a brilliant recipe conceived 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.

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