25 November 2013
Despite this story at NPR telling me that cauliflower is not trending for Thanksgiving this year, I’ve been getting a lot of cauliflower from our CSA the past couple of months. A few years back I kept reading about roasting cauliflower in cocoa powder, so i managed to track down some recipes (including this one, which I’ve tweaked) and found a technique that Jonski Papa and I both like. Someday soon we might even get a child to try it, but I’ll admit that even the cocoa powder doesn’t totally mask the not-so-great smell of roasting cauliflower.
Oven Roasted Cocoa Cauliflower
Preheat oven to 400 F.
1 head cauliflower, cut or broken into florets
1 Tab olive oil
1 Tablespoon cocoa
1.5 tsp paprika (i have smoked sweet paprika on hand right now)
1/8 – 1/4 tsp garlic powder (i use the low end)
1/4 – 1/2 tsp salt (i use 1/4)
You can either toss the cauliflower with the oil and then toss with the dry seasonings, or mix the seasonings into the oil and then toss the cauliflower in that. Once the cauliflower is sufficiently coated, put on a cookie sheet or roasting pan with low sides (for better roasting quality heat flow).
Cook at 400 F for about 25 minutes, until tender (cook less if you prefer it more crunchy). Serve warm. Reheats well if you have leftovers.
Perhaps this will inspire you to buck trendiness and add cauliflower to your Thanksgiving table. After all, cacao is a new world plant, so it’s appropriate from that perspective.