Charred Cauliflower and Shishitos with Lemon and Capers
Smoky charred cauliflower and shishitos are smothered with tart lemon, salty capers and fresh parsley. A delicious side or main (serve with rice).
INSTRUCTIONS
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In a large skillet, heat 1 tablespoon olive oil on medium-high heat. Add onions and sauté until they start to brown, about 5- 8 minutes. Add garlic, ½ teaspoon sea salt and ¼ teaspoon pepper; cook until garlic is fragrant, about 2 minutes. Pour in the white wine and reduce a bit, about 4 minutes.
Add the capers and some caper juice, lemon juice, zest from 1 lemon and honey. Cook until well combined, about 2-3 minutes. Remove from heat and set aside.
In a medium bowl, toss the shishitos with 1 teaspoon olive oil and a sprinkle of salt and pepper. Set aside.
Turn on your oven’s broiler.
On a rimmed baking sheet, lay the cauliflower in a single layer and brush both sides with remaining olive oil. Season with salt and pepper. Broil until the top is charred, about 5 minutes. Remove from the oven, turn the cauliflower over, and add the shishito peppers. Place back in the oven and broil until the shishitos and cauliflower are charred and tender, about another 3-5 minutes. (You will have to turn the shishitos at least once).
Meanwhile, reheat the lemon-caper sauce and add the parsley. Season with salt and pepper if needed. Stir until combined.
Place the cauliflower and shishitos on a large serving dish. Pour over the sauce and sprinkle with the remaining lemon zest and some more parsley.
Serve warm.
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