Cauliflower & Shishito Peppers


Cauliflower & Shishito Peppers

My husband just loves sweet shishito peppers, so I always look for fun ways to include them in our weekly meals. Perfectly roasted cauliflower with blistered shishito peppers and fragrant parsley make this dish a true keeper.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Allergens: Nuts
  • Servings: 4


  • 1 head cauliflower (trimmed, halved, cut into 1 1⁄2-inch wedges)
  • 3 tablespoons olive oil
  • salt & pepper
  • 8 cloves garlic (chopped)
  • 1 cup canola oil or oil of choice
  • 12 shishito peppers
  • 1/2 cup almonds (toasted, roughly chopped)
  • 1 cup + 1 tablespoon parsley (roughly chopped)
  • 1 tablespoon dark chocolate (finely grated)
  • 2 teaspoons sherry


  1. Set oven to broil.

  2. Arrange cauliflower in a single layer on a lined baking sheet.

  3. Brush both sides of cauliflower with 2 tablespoons olive oil and season with salt and pepper.

  4. Broil cauliflower, flipping once, until charred and tender (about 15 minutes).

  5. Meanwhile, heat the remaining olive oil and garlic in a 12-inch skillet over medium heat.

  6. Cook until garlic is golden (about 4-6 minutes), then transfer to bowl to cool.

  7. Wipe the skillet clean with a paper towel and heat the oil of choice over medium-high heat.

  8. Throw in peppers and fry until blistered and slightly crisp (about 4-6 minutes).

  9. Transfer peppers to a plate lined with paper towels to drain extra oil and generously season with salt.

  10. Stir almonds, 1 cup parsley, grated chocolate, sherry, salt, and pepper into the garlic oil mixture and spread onto a serving platter

  11. Add cauliflower and fried peppers to the platter and sprinkle on the remaining parsley.

Bon appétit!