If you are like me, there is never a shortage of super dark chocolate in your house. Since I’ve been experimenting and making my own dark chocolate bars the last few weeks, I have had more chocolate in the house than ever! Not at all a problem I am complaining about, but I am finding myself extra inspired by this gorgeous, silky, velvety, homemade dark chocolate.
This unique side dish take classic roasted cauliflower to new levels. Crisp-tender with a smoky char, the cauliflower gets the red carpet treatment with this luxurious, silky sauce, featuring the most unsuspecting of ingredients. Dark chocolate.
The charred cauliflower has a deep, rich, almost smokey flavor. It retains a good amount of it’s crunch and it’s perfectly complimented by this tangy, sweet and bitter sauce. The toasted almonds are the perfect finish.
- 1 head cauliflower, trimmed, halved, and cut into 1 1⁄2" florets
- 2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 cup sliced almonds, toasted
- ¼ cup roughly chopped fresh flat leaf parsley
- ½ cup aged balsamic vinegar (5 or 10-year aged is fine)
- 1 tablespoon 85% dark chocolate, chopped
- ½ teaspoon honey (or maple syrup)
- Generous pinch sea salt
- Make the syrup. Simmer the vinegar in a small saucepan over medium-low heat until reduced to 1⁄4 cup. Remove the pan from heat and add the chocolate. Let the chocolate melt for 30 seconds, then gently stir the mixture with a small spatula until the chocolate has melted and the syrup is smooth. Add honey and salt and mix well.
- Cover the pan to keep the sauce warm until you’re ready to serve the cauliflower.
- Heat oven broiler. Arrange cauliflower in a single layer on a baking sheet. Brush both sides with olive oil and season with salt and pepper; broil, flipping once, until charred and crisp-tender, about 15 minutes. Drizzle half of the balsamic chocolate sauce onto a serving platter along with half the parsley and almonds. Top with charred cauliflower; drizzle the remaining sauce over top and garnish with the remaining toasted almonds and parsley. Serve.