SERVES 2 to 4
White, gnarled, and so… solid, cauliflower can be difficult to love when it’s raw. But when roasted, it yields and becomes tender, almost creamy inside. The nutty flavor belies its bland color and holds its own against sturdy spices. Toasted in the oven with cocoa and the warmth of paprika, it easily overcomes its good-for-you reputation. Just right for a cozy evening when comfort food beckons.
INGREDIENTS
- 1 head fresh cauliflower
- 1 teaspoon paprika
- 1 teaspoon unsweetened cocoa
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 clove garlic, minced (about 1 teaspoon)
- 2 tablespoons coconut oil
DIRECTIONS
- Preheat the oven to 400 F. Cover a baking sheet with parchment paper or aluminum foil. With a sharp knife, remove the core of the cauliflower and break it into florets. Place the florets in a large mixing bowl.
- In a small microwave-safe bowl, mix the paprika, cocoa, salt, pepper, and garlic with a fork. Add the coconut oil and microwave for 15-20 seconds until the coconut oil is melted and the spices are fragrant.
- Drizzle the spiced coconut oil over the cauliflower in the bowl, then toss with two wooden spoons until well coated. This should take at least 2 minutes. Name a food for every letter of the alphabet to amuse yourself while you toss. Do a taste test and adjust the seasonings.
- Spread the cauliflower in a single layer on the baking sheet and roast it in the oven for about 25–30 minutes, until it’s tender and starting to get nice brown spots.
