Recipe

Name Charred Cauliflower and Shishito Peppers with Picada Sauce
Source Epicurean
Course Appetizer
Original

Ingredients
1 head cauliflower, trimmed, halved, and cut into 1 1⁄2" wedges
2 tbsp. plus 1 cup olive oil
Kosher salt and freshly ground black pepper, to taste
8 cloves garlic, roughly chopped
1 cup canola oil, for frying
12 shishito peppers
1⁄2 cup whole almonds, toasted and roughly chopped
1 cup plus 1 tbsp. roughly chopped parsley
1 tbsp. finely grated dark chocolate
2 tsp. sherry
Instructions
Heat oven broiler. Arrange cauliflower in a single layer on a baking sheet. Brush both sides with 2 tbsp. olive oil and season with salt and pepper; broil, flipping once, until charred and tender, about 15 minutes. Meanwhile, heat remaining olive oil and the garlic in a 12" skillet over medium. Cook until garlic is golden, 4–6 minutes; transfer to a bowl and let cool. Wipe skillet clean and heat canola oil over medium-high; fry peppers until blistered and slightly crisp, 4–6 minutes. Transfer peppers to paper towels to drain; season with salt. Stir almonds, 1 cup parsley, the chocolate, sherry, salt, and pepper into reserved garlic oil; spread onto a serving platter. Top with cauliflower; garnish with fried peppers and remaining parsley.

Parsed Ingredients
whole fraction measure ingredient
1 head cauliflower, trimmed, halved, and cut into 1 1⁄2" wedges
2 tbsp. plus 1 cup olive oil
8 clove garlic, roughly chopped
1 cup canola oil, for frying
12 shishito peppers
1 ⁄2 cup whole almonds, toasted and roughly chopped
1 cup plus 1 tbsp. roughly chopped parsley
1 tbsp. finely grated dark chocolate
2 teaspoon sherry

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