The Clothes Make the Girl and in her must-have book Well Fed are divine paleo inspiration. Everything I've made of hers has been freakishly good.
But cocoa cauliflower... seriously?! I have been meaning to try it out, and finally decided to give it a whir this week. I whipped up a batch that I wound up noshing with my Easy Bacon Chicken Bowl. I guess this was just my week to make simple, awesome dishes from great paleo ladies!
Yes, I did saw awesome. I think the secret here is that you can't go wrong roasting ANYTHING. Roasted cauliflower has an almost sweet flavor on its own, complimented perfectly by a dusting of paprika and cocoa powder. I love the latter in my chili (it adds a nice depth and slight smokiness), so it's not so off the wall that it would work on veggies too.
To be honest, I will probably stick to roasting my cauliflower with a little cumin and lemon juice, but Melissa's combo was certainly delicious and worked really well with the sweet potato and bacon of my chicken bowl. I'd definitely recommend trying it at least once, so you can say you've prepared chocolate vegetables!
1 head of fresh cauliflower
1 tbs. melted coconut oil
salt & garlic powder, to taste
1 tsp. paprika
1 tsp. unsweetened cocoa
Preheat the oven to 400F and line a baking pan or sheet with aluminum foil. Break cauliflower into florets and place in bowl. Toss with melted
coconut oil until well-coated. Melissa recommends doing this for at least 2 minutes to really coat each and every floret.
Mix paprika and cocoa in a small bowl, then sprinkle over cauliflower and toss until evenly coated.
Sprinkle the cauliflower with salt and garlic powder. The amount is up to you. I agree with Melissa that lots of each is the way to go, as I'm a salt and garlic fiend.
Bake cauliflower until tender and started to get nice brown spots, about 25-30
minutes. Try to remember to shift the florets around a bit once or twice during cooking.