Grilled Clams with Cauliflower

Instructions

1. 1

   Preheat your grill to medium-high heat and lightly oil the grates. Toss cauliflower florets with 2 tablespoons olive oil, salt, and pepper.

   Tip: Soaking clams in cold salted water for 30 minutes before grilling helps them purge sand.

2. 2

   Place cauliflower florets on the grill in a single layer. Cook for 12-15 minutes, stirring occasionally, until golden brown and tender with charred edges.

   Tip: Use a grill basket if available to prevent smaller pieces from falling through the grates.

3. 3

   While cauliflower grills, prepare the garlic butter by melting 4 tablespoons butter in a small pan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

4. 4

   Stir the white wine, lemon juice, red pepper flakes, and fresh thyme into the garlic butter. Simmer for 2-3 minutes and remove from heat.

   Tip: The wine reduces slightly and creates a rich, aromatic sauce for the clams.

5. 5

   Once cauliflower is charred and tender, push it to the cooler side of the grill. Place clams directly on the hot grates with the hinge side down.

   Tip: Arrange clams with the cup side up so they hold their liquid as they cook.

6. 6

   Grill the clams for 8-10 minutes until the shells begin to open. Discard any clams that don't open after 10 minutes.

   Tip: Listen for a gentle sizzle; this indicates proper cooking temperature.

7. 7

   Carefully pour the warm garlic butter sauce over the opened clams and cauliflower. Sprinkle with fresh parsley and serve immediately.

   Tip: Work quickly to keep the clams and sauce warm; transfer to serving plates right away.

8. 8

   Arrange clams and cauliflower on a platter, pour any remaining sauce over top, and garnish with additional parsley. Serve with fresh lemon wedges on the side.

   Tip: Provide small forks for extracting the clams from their shells and plenty of napkins.