Grilled Squid with Cauliflower

Instructions

1. 1

   Preheat your grill to medium-high heat. In a large bowl, combine cauliflower florets with 3 tablespoons olive oil, half the minced garlic, half the lemon zest, salt, and pepper. Toss until evenly coated.

   Tip: If using a gas grill, preheat for 10-15 minutes to ensure even heating.

2. 2

   Spread cauliflower on a grill basket and place on the grill. Cook for 15-18 minutes, stirring occasionally, until the florets are tender and lightly charred. Transfer to a serving platter and keep warm.

   Tip: Use a grill basket to prevent small florets from falling through the grates.

3. 3

   Pat the squid dry with paper towels. In a medium bowl, whisk together 3 tablespoons olive oil, remaining garlic, lemon juice, white wine, red pepper flakes, salt, and pepper. Add squid and marinate for 10 minutes.

   Tip: Don't over-marinate squid as the acid can make it rubbery; 10 minutes is ideal.

4. 4

   Remove squid from marinade (reserve marinade) and thread onto skewers or place directly on an oiled grill grate. Grill for 2-3 minutes per side until opaque and lightly charred, being careful not to overcook.

   Tip: Squid cooks very quickly; watch carefully to avoid a tough, rubbery texture.

5. 5

   Drizzle the reserved marinade over the grilled squid and transfer to the platter with cauliflower.

   Tip: The warm squid will warm the marinade and create a light sauce.

6. 6

   Garnish the entire dish with fresh parsley, chopped mint, and remaining lemon zest. Serve immediately with crusty bread for soaking up the delicious pan juices.

   Tip: Fresh herbs add brightness and freshness that complements the charred flavors.