Leek Quiche with Chives
In his cookbook 'Pure Freshness', Andreas Caminada explains how to make vegetarian leek quiche in a...
Grilled Cauliflower with Padron Peppers and Salsa
A hint of bittersweet chocolate elevates this classic Catalan salsa, transforming grilled cauliflower into an unforgettable culinary experience.
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 | |
Preparation:
- 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.
