Charred Cauliflower and Shishito Peppers with Picada Sauce

Name: Charred Cauliflower and Shishito Peppers with Picada Sauce
Total time: PT0D0H0M
Yield: serves 4-6
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

Serves
serves 4-6

JOSEPH DE LEO

Picada is a Catalan-style pesto, made here with almonds, parsley, and chocolate—a surprise ingredient that adds a pleasing touch of bitterness to this delicious side dish.

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

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Instructions

Step 1

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.

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.