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.
- Serves: 2 persons
Ingredients
- 1cauliflower, divided into florets
- 3EL olive oil
- 6garlic cloves, coarsely chopped
- 170ml olive oil
- 12pimientos de Padron (Padron peppers)
- 100g almonds, roasted and coarsely chopped
- 1Bund parsley, chopped
- 1EL dark chocolate, finely grated
- 1EL sherry
- Prisen salt
- Prisen pepper
Instructions
Step 1
Preparation:Step 2
Preheat the oven on the grill setting. Drizzle the cauliflower with olive oil, salt and spread on a baking tray with baking paper.Step 3
Grill for about 15 minutes until the florets are nicely browned, then turn over and grill until they are evenly browned.Step 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).Step 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.Step 6
Spread the grilled cauliflower on top, garnish with roasted peppers and some fresh parsley.