Will you forgive me for another simple cauliflower recipe?
Because I have a problem: I will eat the whole head of cauliflower in one sitting.
If Rob is around, I might share it. If he is not, I will definitely eat the whole head.
Even to me, it sounds like a lot of cauliflower. But I swear, it starts off as a lot and after I roast it, it shrivels to a manageable and enjoyable feat.
I started by buying 1 cauliflower a week. Then it was two. I rationalized that to last the whole week, I should start buying at least 5 heads of cauliflower. Matt thought that was crazy. He dissuaded me from increasing my cauliflower purchases.
Then I let him taste my roasted cocoa cauliflower.
I would be lying if I insinuated he then agreed with my fanciful cauliflower plans. But he understood.
It is a simple recipe which surprises you. Cocoa is normally associated with sweet recipes, but instead the cocoa is paired with a hefty dose of smoked paprika. The cocoa provides a fun depth to the smoky paprika which is accentuated by the lemon pepper seasoning. (Why do I use lemon pepper seasoning? Well, I am too lazy to break out the spice grinder for simply 2 peppercorns. Plus the lemon bits add a fun twist, too).
PS. I have long been smitten by the prettiness of roasting a whole head of cauliflower, but I have yet to be convinced it tastes much better. In fact, I would think the core would not cook through entirely which is why I break up my florets first.
Roasted Cocoa Cauliflower
Adapted from Gluten-Free Girl
1 small head of cauliflower, greens trimmed and chopped into large florets
1.5 tsp cocoa powder
1 tbsp smoked paprika
1/2 tsp salt
1/4 tsp lemon pepper seasoning
1 tbsp melted coconut oil (or more to thin)
1. Preheat oven to 425F.
2. In a small bowl, combine the cocoa powder, smoked paprika, salt, lemon pepper seasoning and oil. Stir to combine. Thin with more oil if desired.
3. Place cauliflower florets in a large bowl. Drizzle with spice mixture and stir to evenly distribute. It is a bit challenging if you don’t have the proper thinness to your spice mixture but eventually it will mostly even out.
4. Place cauliflower on silpat-lined baking sheet. Make sure they are evenly spaced out. Roast at 425F for 25-30 minutes, or until tender.