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 is a true keeper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Allergens: Tree Nuts
- Servings: 4
Ingredients
- 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
- 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
Instructions
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Set oven to broil.
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Arrange cauliflower in single layer on lined baking sheet.
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Brush both sides of cauliflower with 2 tablespoons olive oil and season with salt and pepper.
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Broil cauliflower, flipping once, until charred and tender (about 15 minutes).
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Meanwhile, heat remaining olive oil and garlic in 12-inch skillet over medium heat.
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Cook until garlic is golden (about 4-6 minutes), then transfer to bowl to cool.
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Wipe skillet clean with paper towel and heat canola oil over medium-high heat.
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Throw in peppers and fry until blistered and slightly crisp (about 4-6 minutes).
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Transfer peppers to plate lined with paper towels to drain extra oil and generously season with salt.
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Stir almonds, 1 cup parsley, grated chocolate, sherry, salt, and pepper into garlic oil mixture and spread onto serving platter
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Add cauliflower and fried peppers to platter and sprinkle on remaining parsley.