It was time to jazz up my cauliflower recipes. What I love about cauliflower is how versatile it is. This pairing was a great new twist on roasted cauliflower!
This late summer I was lucky enough to benefit from some friends’ garden. They had a extraordinary selection! Carolina reaper, Trinidad scorpion, Thai, Fresno and many more! These shishitos were also from them. Thank you Dan and Joy!💛
I’ve seen them on restaurant menus. They’re kind of the new trendy side dish. I know why, because they are yummy! They are a sweet pepper. However, one in every ten peppers is spicy! It’s like Russian roulette with peppers! Good luck!
Ingredients:
- 1 head of cauliflower, (any color), cut into florets
- 6 ounces shishito peppers
- Goat cheese crumbles
- Sprinkle of Italian flat leaf parsley
- Juice from half of a lemon
- Drizzle olive oil
- Kosher salt & fresh ground pepper
Preheat oven to 425. Mix cauliflower florets with olive oil, kosher salt and fresh ground pepper. Roast for 20 minutes.
While cauliflower is roasting heat a medium skillet over medium high heat. Add shishito peppers to pan. Drizzle with olive oil and sprinkle with kosher salt, then add lid and let cook for 3-5 minutes until shishito peppers start popping and blister/char.
Remove cauliflower from oven. Arrange peppers and cauliflower on serving platter. Drizzle with lemon juice, more olive oil, goat cheese crumbles and flat leaf italian parsley.
Enjoy!
boymomfoodie.mom 