Roasted Squid with Cauliflower
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that looks fancy but comes together in under an hour. Roasted squid with cauliflower is simple, affordable, and absolutely delicious. The squid gets tender and sweet when roasted with garlic, lemon, and a touch of chili heat, while the cauliflower caramelizes into something wonderfully nutty. Plus, squid is packed with protein and B vitamins, making this a nutritious choice that doesn't feel like health food at all. It's the kind of meal that makes you feel like you're dining at a Mediterranean restaurant, right in your own kitchen.
Ella x
Ingredients
- ¾ kgfresh squid(tubes and tentacles, cleaned and sliced into 1-inch rings)
- 1 headcauliflower(cut into medium florets)
- 4 tbspolive oil
- 5garlic cloves(minced)
- 1lemon(zested and halved for juice)
- 3 tbspfresh parsley(chopped)
- ½ tspred chili flakes
- 1 tspsea salt
- ½ tspblack pepper
- 3 tbspwhite wine
- 2 sprigsfresh thyme
- 2 tbspbutter
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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