Roasted Squid with Cauliflower

Instructions

1. 1

   Preheat oven to 425°F (220°C). Pat the squid dry with paper towels to remove excess moisture, which helps it brown better during roasting.

   Tip: Dry squid ensures a better sear and prevents it from becoming rubbery

2. 2

   Toss cauliflower florets with 2 tablespoons of olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 12 minutes until edges begin to brown.

   Tip: Don't crowd the pan; give florets space for even roasting

3. 3

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add minced garlic and red chili flakes, cooking for 30 seconds until fragrant.

   Tip: Watch garlic carefully to avoid burning, which creates a bitter taste

4. 4

   Add squid rings and tentacles to the skillet. Sauté for 2-3 minutes per side until they turn opaque and begin to curl slightly. Do not overcook, or they'll become tough.

   Tip: Squid cooks very quickly; overcooked squid is chewy, so timing is crucial

5. 5

   Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it simmer for 1 minute to reduce slightly.

   Tip: This creates a flavorful pan sauce for the squid and cauliflower

6. 6

   Remove roasted cauliflower from oven and add to the squid skillet along with butter and lemon zest. Toss everything together over medium heat for 1 minute.

   Tip: The butter adds richness and helps bind the flavors together

7. 7

   Finish by squeezing fresh lemon juice over the dish and sprinkling generously with chopped parsley. Taste and adjust seasoning with additional salt and pepper as needed.

   Tip: Fresh lemon juice brightens the dish and complements the squid perfectly

8. 8

   Transfer to a serving platter and serve immediately while the squid is still tender and the cauliflower is warm.

   Tip: This dish is best enjoyed fresh from the pan