Roasted Cauliflower and Shishito Peppers with Creamy Garlic Sauce
INGREDIENTS
- 1 head cauliflower, washed, trimmed, and cut into wedges
- 4 Tablespoons olive oil
- 8 garlic cloves, roughly chopped
- 8 oz shishito peppers
- 1⁄3 cup sliced almonds
- 1/4 cup parsley roughly chopped
- Salt and freshly ground black pepper, to taste
Creamy Garlic Sauce
- ½ cup plain vegan Greek yogurt
- 2 Tablespoons lemon juice
- 2 garlic cloves
- 1 teaspoon Dijon mustard
- 2 Tablespoons olive oil
METHOD
- Prepare the Garlic Cream Sauce by blending all ingredients and then set it aside.
- 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.
- Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat and add garlic. Cook until the garlic is golden, about 4–6 minutes. Transfer to a bowl and let cool.
- Wipe skillet clean, heat the remaining olive oil over medium heat, and cook the shishito peppers until blistered and slightly crisp—transfer peppers to a plate covered with a paper towel to drain.
- Add the roasted cauliflower, garlic, shishito peppers, sliced almonds, parsley, and season with salt and pepper to a medium mixing bowl. Serve over the garlic cream sauce, or use it as a dip.
Roasted Cauliflower and Shishito Peppers with Creamy Garlic Sauce
Ingredients
- 1 head cauliflower, washed, trimmed, and cut into wedges
- 4 tbsp olive oil
- 8 garlic cloves roughly chopped
- 8 oz shishito peppers
- 1/3 cup sliced almonds
- 1/4 cup parsley roughly chopped
- Salt and freshly ground black pepper to taste
Creamy Garlic Sauce
- 1/2 cup plain vegan Greek yogurt
- 2 tbsp lemon juice
- 2 garlic cloves
- 1 tsp Dijon mustard
- 2 tbsp olive oil
Instructions
- Prepare the Garlic Cream Sauce by blending all ingredients and then set aside.
- Turn the oven broiler on high. Arrange cauliflower in a single layer on a lined baking sheet. Brush both sides with 2 tablespoons olive oil and season with salt and pepper. Broil, flipping once, until charred and tender, about 16 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat and add garlic. Cook until the garlic is golden, about 4–6 minutes. Transfer to a bowl and let cool.
- Return the skillet to medium heat, and add the remaining olive oil, and cook the shishito peppers until blistered and slightly crisp—transfer peppers to a plate covered with a paper towel to drain.
- Add the roasted cauliflower, garlic, shishito peppers, sliced almonds, parsley, and season with salt and pepper to a medium mixing bowl. Serve over the garlic cream sauce, or use it as a dip.
