Grilled Squid with Cauliflower
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that feels fancy but comes together in just 45 minutes. Grilled squid is wonderfully tender when cooked properly, and I love pairing it with roasted cauliflower because that vegetable is packed with vitamin C and antioxidants that keep me feeling great. The beauty of this dish is its simplicity: just squid, cauliflower, fresh herbs, and good olive oil let each ingredient shine through. The garlic, lemon, and mint create this bright, Mediterranean flavor that transports me straight to a coastal restaurant, except I'm making it at home for a fraction of the cost. It's the perfect proof that you don't need complicated techniques or a long ingredient list to create something truly delicious.
Ella x
Ingredients
- ¾ kgsquid(cleaned, cut into rings and tentacles)
- 1 headcauliflower(cut into florets)
- 118 mlextra virgin olive oil
- 6garlic cloves(minced)
- 2lemon(zested and juiced)
- 59 mlfresh parsley(chopped)
- 2 tablespoonsfresh mint(chopped)
- ½ teaspoonred pepper flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlwhite wine
Detail level
Instructions
- 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
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
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
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
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
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.
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