Charred Cauliflower with Shishito Peppers and Almonds


Leftovers are a terrible thing to waste—so I turned Chef Audrey Snyder’s charred cauliflower and shishito pepper dish into a side alongside some beef, a sunny side up egg, and half a blood orange. Here’s a closer look into how to prepare the charred cauliflower.




  • 1 head cauliflower, trimmed, halved, and cut into 1½" wedges
  • 2 cup plus 2 tablespoons olive oil, divided
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 8 cloves garlic, roughly chopped
  • 12 shishito peppers
  • ½ cup whole almonds, toasted and roughly chopped
  • 1 cup plus 1 tablespoon of roughly chopped parsley
  • 1 tablespoon of finely grated dark chocolate
  • 2 teaspoons sherry vinegar


  1. Heat oven broiler. Arrange cauliflower in a single layer on a baking sheet. Brush both sides with 2 tablespoons olive oil and season with salt and pepper; broil, flipping once, until charred and tender, about 15 minutes.
  2. Meanwhile, heat 1 cup olive oil and the garlic in a 12" nonstick skillet over medium heat. Cook until garlic is golden, 4–6 minutes; transfer to a bowl and let cool.
  3. Wipe skillet clean and heat 1 cup of olive oil over medium-high; fry peppers until blistered and slightly crisp, 4–6 minutes. Transfer peppers to paper towels to drain; season with salt.
  4. 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.






Vegetarian Dairy-free Gluten-free Paleo