A light side with heavy flavor – we add a warm picada sauce to roasted cauliflower to soak up the garlic and chocolate elements, and top with shishito peppers for a kick! Enjoy alongside fish or chicken, or pair it with one of our other main dishes.

Preparation

For the Roasted Cauliflower:

  1. Preheat the oven to 400*
  2. Cut a small head of cauliflower into small florets and toss with a little olive oil, salt and pepper.
  3. Lay on a sheet tray and bake for 20 minutes, flipping cauliflower halfway, until fork tender and lightly browned.

For the Shishitos:

  1. Toss 1 cup sliced or whole shishito peppers in a light coating of olive oil, salt and pepper.
  2. Add peppers to a pan on medium-high heat, and let cook on one side for 3-4 minutes to sear. Turn peppers to sear the other side, 3-4 minutes. Remove from pan and set aside.

For the Picada:

  1. In a small sauté pan, toast the garlic in Olive Oil.
  2. Place garlic olive oil in a small mixing bowl and add the Olivio Chocolate Spread, stirring gently to melt.  Add the almonds, parsley, and balsamic vinegar.
  3. To serve, place the picada down on a platter and the cauliflower and fried shishito peppers on top.  Picada is also delicious served with grilled chicken or firm white fish like swordfish.