Charred Cauliflower & Shishito Peppers with Picada Sauce
Picada is a Catalan-style pesto, made with almonds, parsley, and chocolate—a surprise ingredient that adds a pleasing touch of bitterness that matches perfectly with the scorched shishitos.
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
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.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.