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.
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 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
Instructions
- 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.