Grilled Cauliflower with Padron Peppers and Salsa

Bittersweet chocolate gives this classic Catalan salsa a mysterious force – and turns simply grilled cauliflower into a memorable dish.

Ingredients

• 1 cauliflower, divided into florets
• 3 EL olive oil
• 6 garlic cloves, coarsely chopped
• 170 ml olive oil
• 12 pimientos de Padron (Padron peppers)
• 100 g almonds, roasted and coarsely chopped
• 1 Bund parsley, chopped
• 1 EL dark chocolate, finely grated
• 1 EL sherry
• Prisen salt
• Prisen pepper

Steps

1. Preparation:
2. Preheat the oven on the grill setting. Drizzle the cauliflower with olive oil, salt and spread on a baking tray with baking paper.
3. Grill for about 15 minutes until the florets are nicely browned, then turn over and grill until they are evenly browned.
4. Meanwhile, heat 170ml olive oil with the garlic in a frying pan over medium heat until the garlic is caramelised and golden (4-6 minutes); transfer to a bowl and leave to cool. Heat some olive oil in the pan, fry the peppers over high heat until they blister and are lightly browned (4-6 minutes).
5. Drain the peppers on kitchen towel and season with salt. Now stir the chopped almonds, parsley, chocolate, sherry, salt and pepper in the prepared garlic oil to make a salsa, season to taste and spread on a serving platter.
6. Spread the grilled cauliflower on top, garnish with roasted peppers and some fresh parsley.