CHARRED CAULIFLOWER, PEPPERS, AND EGG
Leftovers are a terrible thing to waste—so I turned a leftover charred cauliflower and shishito pepper dish into a delicious side, along with some leftover beef, a sunny-side-up egg, and half of a ripe, juicy blood orange. I swear by Maldon salt, so if you have some on hand, give it a try.
INGREDIENTS (4 Servings):
1 head cauliflower, trimmed, halved, and cut into 1½-inch wedges
3 tablespoons extra-virgin olive oil, divided
Sea salt and freshly ground black pepper, to taste
8 garlic cloves, roughly chopped
1 tablespoon avocado oil
12 shishito peppers
½ cup whole almonds, toasted and roughly chopped
1 cup plus 1 tablespoon roughly chopped
fresh flat-leaf parsley, divided
1 tablespoon finely grated dark chocolate
2 teaspoons sherry vinegar
DIRECTIONS:
1. Preheat the broiler. Arrange the cauliflower in a single layer on a rimmed baking sheet. Brush both sides with 2 tablespoons of the olive oil and season with salt and pepper. Broil, flipping once, until charred and tender, about 15 minutes.
2. Meanwhile, heat the remaining 1 tablespoon olive oil and the garlic in a medium skillet over medium heat. Cook until the garlic is golden, 4 to 6 minutes, then transfer the garlic and oil to a bowl and let cool.
3. Wipe the skillet clean and heat the avocado oil over medium-high heat; fry the peppers until blistered and slightly crisp, 4 to 6 minutes. Transfer the peppers to paper towels to drain; season with salt.
4. Stir the almonds, 1 cup of the parsley, chocolate, and sherry vinegar into the reserved garlic oil; spread onto a serving platter and season with salt and pepper. Top with the cauliflower; garnish with the fried peppers and remaining 1 tablespoon parsley, and serve immediately.
“I usually cook no-fuss, uncomplicated meals, and I try to stay away from added sugars and processed foods. Eating healthy fuels me so I can do more important adventures and ventures in life. Taking care of your body, spirit, and mind means more opportunity for you to do something amazing in the world. So make the most of it!”