It’s Grilling Season, So Turn Up the Heat and Get Your Sides On!

We just passed the mark of the starting of summer which means it’s officially GRILLING SEASON!

American’s love their charcoal and gas grills and fancy electric, gas or pellet smokers to sizzle up or slow roast their favorite meats or vegetables. Some folks even love to go the non-conventional route and cold smoke cheeses or fire up a pizza on the grill.

The top vote of favorites to throw on the grill are steaks and ribs, but no back-yard BBQ party is complete without a cold bucket of thirst-quenching drinks and mouthwatering sides! I love making sides and they are truly what completes a meal.  Grilling vegetables are one of the most delicious ways to enjoy summer’s delectable bounty. If you buy a grill pan, it works wonders so your veggies don’t fall down through the slats when you have to flip or stir. Grill pans also make for easy removal of your vegetables when they are ready to come off the heat.

One of my favorite and easy go to sides is Grilled Cauliflower with Garlic & Vinegar Dressing. I was surprised at how flavorful this recipe is. Even my husband who does not typically like cauliflower, will eat it when I prepare it like this. Fire up that grill and taste it for yourself!

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Grilled Cauliflower with Garlic and Vinegar Dressing

1 Cauliflower Head

2 T. olive oil

1 T. fresh lemon juice

Dressing

1 T. minced fresh garlic

¼ C. olive oil

2 t. smoked Spanish Paprika

½ C. roughly chopped flat leaf parsley

1 t. sea or Kosher salt

1 t. coarsely ground pepper

¼ C. red wine vinegar

To make the dressing, heat ¼ c. olive oil in sauce pan. When hot, add minced garlic and immediately remove from heat. As it sizzles, stir and add paprika, parsley, salt and pepper and then the vinegar. Set aside and let it infuse.

Preheat your grill and grill pan if applicable.

Cut the cauliflower into large florets, then in half lengthwise, but into a bowl large enough to toss with olive oil, lemon juice a pinch of salt and a sprinkle of pepper. Place cauliflower onto the grill or grill pan and cook on each side until they are light to medium golden and remove into your tossing bowl. Pour the dressing over let it set for 20 minutes or so to infuse the flavors of the dressing. Toss again before serving.

Tracey Bartel
Gourmand & Insurance Agent