Roasted Cauliflower with Cocoa & Smoked Paprika Recipe


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


Roasted Cauliflower with Cocoa & Smoked Paprika Recipe

This is an adaptation of a brilliant recipe conceived 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. 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