Description
A vibrant dish featuring charred cauliflower and shishito peppers enhanced by a luscious picada sauce, perfect for a comforting yet gourmet dining experience.
Ingredients
Scale
- 1 head cauliflower (trim, halve, and cut into 1 1/2″ wedges)
- 2 tbsp olive oil (for brushing)
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- 8 cloves garlic (roughly chopped)
- 12 pieces shishito peppers (lightly blistered)
- 1 cup canola oil (for frying)
- 1/2 cup whole almonds (toasted and roughly chopped)
- 1 cup parsley (roughly chopped)
- 1 tbsp dark chocolate (finely grated)
- 2 tsp sherry
Instructions
- Preheat the oven broiler and arrange cauliflower wedges on a baking sheet. Brush with olive oil, season with salt and pepper, and broil for about 15 minutes, flipping once.
- In a skillet, heat the remaining olive oil over medium heat. Add the chopped garlic and sauté until golden, about 4 to 6 minutes. Transfer to a bowl to cool.
- Wipe the skillet clean and heat canola oil. Fry the shishito peppers for about 4 to 6 minutes until blistered and slightly crisp. Drain on paper towels and season with salt.
- In the bowl with reserved garlic oil, mix in almonds, parsley, dark chocolate, sherry, and season with salt and pepper. Spread on a serving platter.
- Top the mixture with charred cauliflower and garnish with fried shishito peppers and remaining parsley. Optionally, add fresh lemon juice before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Vegetarian
- Method: Broiling and frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg