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.
Charred Cauliflower with Balsamic Dark Chocolate Sauce and Almonds
- 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
- ½ cup sliced almonds, toasted
- ¼ cup roughly chopped fresh flat leaf parsley
Balsamic Dark Chocolate Sauce:
- 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.