February 13, 2020

Charred Cauliflower & Shishito Peppers

Recipe: Abbey Sharp

Prep Time: 25 minutes

Total Time: 50 minutes

Shishito peppers are delicious with roasted cauliflower and a zesty dressing.


  • 1 small head cauliflower, cut into florets
  • 3 cups whole shishito peppers
  • 7 tbsp extra-virgin olive oil, divided
  • Salt and pepper
  • 3 tbsp fresh strained lemon juice
  • 2 tsp honey
  • 1 tsp harissa
  • 1 clove garlic, finely chopped
  • 1⁄2 cup panko breadcrumbs
  • 1 tbsp finely chopped parsley


Yield: Serves 4 to 6

Roast Cauliflower And Shishitos

  1. Preheat oven to 450°F and line 2 baking sheets with parchment or foil.
  2. Place cauliflower and shishitos on baking sheets. Drizzle with 3 tablespoons of olive oil and pinch each of salt and pepper.
  3. Roast for 20 minutes, changing position in oven halfway, or until vegetables are well browned.

Make Dressing

  1. In small bowl, combine lemon juice, honey and harissa. Add 3 tablespoons of olive oil and whisk to emulsify. Season with salt and pepper, to taste.

Make Garlic Panko And Serve

  1. In small pan over medium heat, add remaining tablespoon of oil. Add garlic and panko. Cook for 4 minutes, or until golden brown. Remove from heat, toss in parsley and season with salt and pepper.
  2. Serve roasted vegetables with generous drizzle of dressing and top with garlic panko.

Maya Visnyei


House & Home February 2020