Grilled Cauliflower with Padron Peppers and Salsa Picada

Grilled Cauliflower with Padron Peppers and Salsa Picada
© Stine Christiansen

Grilled Cauliflower with Padron Peppers and Salsa

Bittersweet chocolate gives this classic Catalan salsa a mysterious force – and turns simply grilled cauliflower into a memorable dish.

Preparation time: 40 minutes  

Ingredients (2 servings)
1 cauliflower, divided into florets
3 tablespoon(s) olive oil
6 garlic cloves, coarsely chopped
170 ml olive oil
12 pimientos de Padron (Padron peppers)
100 g almonds, roasted and coarsely chopped
1 bunch parsley, chopped
1 tablespoon(s) dark chocolate, finely grated
1 tablespoon(s) sherry
pinch(es) salt
pinch(es) pepper


  • Preheat the oven on the grill setting. Drizzle the cauliflower with olive oil, salt and spread on a baking tray with baking paper.
  • Grill for about 15 minutes until the florets are nicely browned, then turn over and grill until they are evenly browned.
  • Meanwhile, heat 170ml olive oil with the garlic in a frying pan over medium heat until the garlic is caramelised and golden (4-6 minutes); transfer to a bowl and leave to cool. Heat some olive oil in the pan, fry the peppers over high heat until they blister and are lightly browned (4-6 minutes).
  • Drain the peppers on kitchen towel and season with salt. Now stir the chopped almonds, parsley, chocolate, sherry, salt and pepper in the prepared garlic oil to make a salsa, season to taste and spread on a serving platter.
  • Spread the grilled cauliflower on top, garnish with roasted peppers and some fresh parsley.
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