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COCOA-TOASTED CAULIFLOWER – paleo recipe
Stav Kogan

COCOA-TOASTED CAULIFLOWER

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Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 head fresh cauliflower
  • 1 tsp paprika
  • 1 tsp unsweetened cocoa
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 clove garlic, minced (about 1 teaspoon)
  • 2 tbsp coconut oil

Method
 

  1. Preheat the oven to 400 F.
  2. 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.
  3. Place the florets in a large mixing bowl.
  4. In a small microwave-safe bowl, mix the paprika, cocoa, salt, pepper, and garlic with a fork.
  5. Add the coconut oil and microwave for 15-20 seconds until the coconut oil is melted and the spices are fragrant.
  6. 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.
  7. 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.

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