Eric and I just returned from a whirlwind, week-long trip through Texas. With stops in Austin, El Paso, and San Antonio, we managed to cover a lot of ground. One thing I learned in Texas: I can eat tacos every. single. day. So many tacos. We even tried San Antonio’s famous puffy taco. But now that we’re home, it’s time to detox and eat some vegetables.
I went a little overboard at the grocery store when we got back and bought nearly every single vegetable in the produce aisle. I had to take stock yesterday of what we had in the fridge and come up with a plan to use it all. First stop: pan-roasted cauliflower with many good things on top.
In other news, Eric and I were talking the other day about this whole gluten debate after watching this Jimmy Kimmel clip revealing the absurdity of the gluten-free trend. As always needs to be said, this absurdity does not extend to those who have celiac disease. Nonetheless, all this talk about gluten got me thinking about what a wonderful community of bacteria and enzymes I have in my gut. I am literally tolerant of everything. I eat street food in the most exotic of destinations, and I can eat anything under the sun that my little heart desires – without consequences. When I see the problems that others have with their guts, I realize how lucky I am with my little community in there.
So, this recipe. We’ve got cauliflower, of course, but also shishito peppers (shishito peppers!!), radishes, red chiles, and even garlic scapes (garlic scapes!!). Shishito peppers are one of those foods… you know the ones… if I see it on a menu, I have to order it. If I see it at Joong Boo, I have to buy it. Same goes for garlic scapes, garlic chives, ramps, or any other iteration of garlic or its family members. Thus, put these things together and you get a real winner.
Pan-Fried Cauliflower + Shishito Peppers + Marinated Olives
For the marinated olives:
1/4 cup extra virgin olive oil
4 cloves garlic, sliced into thick chunks
1/4 cup garlic scapes, cut into 1-inch pieces (optional)
4-5 pieces of shaved lemon peel
7-8 sprigs of fresh thyme or 3-4 sprigs of fresh rosemary
1/2 cup kalamata olives
1/2 cup castelvetrano olives (or any other variety)
For the rest:
2 fresh red chiles, finely sliced
1 small head cauliflower, sliced
15ish shishito peppers, or more or less according to your liking
handful chopped, roasted peanuts
5-6 radishes, finely sliced
juice of 1 lemon
salt + pepper to taste
To make the marinated olives, combine the olive oil, garlic, scapes, lemon peel, and fresh herbs in a large pan over medium-low heat. Let the oil warm and infuse the flavors for ~5 minutes. Add the olives, stirring to coat them. Turn off the heat and transfer the olives and oil to a jar or other container. You can keep all the flavoring ingredients in the mix if that’s easier.
Without washing the pan, turn the heat to medium-high heat and combine the chiles, cauliflower, and shishito peppers in the pan. Add more of the flavored olive oil if needed. Season with a bit of salt and pepper and allow the cauliflower and peppers to cook until the cauliflower is browned and the shishito peppers are blistered. When this happens, turn off the heat, top with radishes, peanuts, a bunch of marinated olives and fresh lemon juice. Taste and adjust for seasoning and serve.