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