We just returned from vacation and I haven’t had a chance to got to the grocery store. There was very little left in the refrigerator since I really try to plan food purchases and meal planning for the time right before our vacation. But I did happen to have a head of cauliflower that was still good. And Justine over at Full Belly Sisters just had a cauliflower party on her Facebook Page. People were sharing some really fancy recipes – ones that went beyond my thoughts. Well I decided to let loose and be creative and that is how this Roasted Cacao Cauliflower with Yogurt Dipping Sauce came about. I hope you enjoy.
1 head cauliflower, cut into florets
2-3 tablespoons of olive oil (you may need more or less in order to coat the cauliflower
1 tablespoon unsweetened cacao (I used Navitas Naturals Cacao Powder)
Pink Himalayan sea salt (I use Trader Joe’s brand)
Yogurt Dipping Sauce:
1/4 cup Greek plain yogurt
1/4 cup olive oil
2 garlic cloves
3/4 oz mint leaves (1 big handful)
5 sprigs of Thyme
cilantro leaves, small handful
juice of 1/2 a lemon
salt and pepper to taste
1 tablespoon toasted pine nuts for garnish
For the Roasted Cauliflower
Preheat the oven 400 degrees
Place cauliflower florets on a baking stone. Drizzle with olive oil. Sprinkle sea salt on top and toss the florets gently to coat. Sprinkle the cocoa powder over the top evenly. Bake for 30 minutes.
For the Yogurt Dipping Sauce:
In small skillet, toast pine nuts for about 5 minutes. Stirring occasionally. Set aside.
Put all the ingredients except the pine nuts in a blender. Puree until smooth. Sprinkle toasted pine nuts on top and drizzle with olive oil.