A quick flavour win for your cauliflower with this unusual but delicious paprika and cocoa combination. Roasted cauliflower makes an excellent side dish, but this version is also good served on its own with some spicy tomato sauce or yoghurt.
When I found out what Vanesther had chosen for this month’s Spice Trail, I was a bit perplexed. How was I going to combine paprika and chocolate? After some head scratching, I resorted to the internet and came up with the unusual combination of paprika and cocoa. This I had to try. Cornish cauliflowers are in full season right now, so almost inevitably I turned to this much underrated but versatile vegetable.
Roasted Cauliflower with Smoked Paprika & Cocoa
As cauliflower is very much in season now and this was a very simple dish to make, it fits perfectly.
Although it looks a little charred, partially owing to the dark colour of the cocoa, the cauliflower is pleasingly nutty. It’s just the soft side of crisp with a warming quality from the paprika and the cocoa acting as a flavour enhancer.
In fact CT, who wasn’t in the know, the first time I made this, thought I’d added miso. I’ve always known that chocolate works well in savoury food. But now, I’ve found it pairs well with cauliflower too. This is not a combination I’d previously thought of, but it’s one I have repeated.
Roasted cauliflower florets make an excellent side dish, but try them with homemade tomato sauce, they’re delicious. They’re even really good on their own or serve with some yoghurt.
I was thinking about using this side dish as my We Should Cocoa entry for this month as it fits the bill of using a new ingredient. I’d never combined paprika and chocolate before. However, I have something I think is even more unusual in mind, so I will hang fire.
Other Savoury Chocolate Recipes You Might Like
- Chocolate bean burgers
- Mushroom & chocolate risotto
- Chocolate & chilli lime bread
- Chocolate refried beans
- Vegetarian chocolate shepherd’s pie
- Welsh pancakes with leek & mushroom chocolate sauce
I’ve even made a six course chocolate themed dinner which was even better than it sounds. And for even more savoury chocolate inspiration, take a look at the savoury chocolate category on Tin and Thyme.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this recipe for smoked paprika and cocoa roasted cauliflower, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more side dish recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Roasted Cauliflower Florets. PIN IT.
Paprika & Cocoa Roasted Cauliflower – The Recipe
Roasted Cauliflower with Smoked Paprika & Cocoa
- 1 small cauliflower
- 2 tbsp rapeseed oil
- 1 tsp cocoa powder
- 1 tsp smoked paprika
- ½ tsp garlic salt (or ¼ tsp sea salt + ¼ tsp garlic granules)
- good grinding of black pepper
- Set the oven to 200℃ (400℉, Gas 6).
- Cut a the cauliflower into small florets and toss them in a roasting dish with the oil oil.
- Sprinkle the garlic salt, cocoa and paprika over the top then add the black pepper. You may find it easier to use a tea strainer to dust the cocoa and paprika over the cauliflower.
- Give everything a good mix, then pop the tray into the oven.
- Roast for 10 minutes then give the florets a good stir. Stir again after another 10 minutes then cook for a further 10 minutes, making 30 minutes in total.
- The florets should be cooked and golden with some charring around the edges.
This recipe was made specifically for The Spice Trail with Vanesther of Bangors & Mash who picked paprika for January.
Although I’ve already entered one recipe to Shop Local this month, I couldn’t resist highlighting our wonderful Cornish cauliflowers. So I’m duly sending these roasted cauliflower florets off to Elizabeth’s Kitchen Diary.
After the indulgence of Christmas, Louisa at Eat Your Veg has chosen virtuous recipes for January’s Four Seasons Food challenge. This is a monthly challenge co-hosted by Anneli at Delicieux. This cauliflower dish is not only low in fat and low in carbohydrates, but it also contains various health giving antioxidants from the cocoa and paprika. Rapeseed oil also has benefits.
Victoria from A Kick at the Pantry Door has opted for tasty and inexpensive for this month’s Feel Good Food. I can attest that this cauliflower dish is both of those things.
One Ingredient this month is unusually not an ingredient, but a theme – Healthy. Nazima of Franglais Kitchen is hosting.
Paprika and cocoa are not the most obvious partners to the typical Cornish cauliflower. So I’m entering this recipe into a new food event – Fabulous Fusion Food with Deena Kakaya.
Helen of Fuss Free Flavours and Michele of Utterly Scrummy have come up with a new challenge to get us all to eat Extra Veg. Well, if truth be told, shhhh, we were going to just eat pie for supper. Until I thought about roasted cauliflower that is. So this was our extra portion of veg.
Well, cauliflower florets may not be green, but I did include quite a few of the leaves, so I am cheekily entering it into Lets Cook With Green Vegetables over at Simply Food.
Simple and Season with Ren Behan is back after a bit of a holiday. This linkie is a particularly good one. It was one of the first blog events I ever entered so I’m quite attached to it. Cauliflower is very much in season now and this was a very simple dish to make, so it fits perfectly.