GRILLED
CAULIFLOWER WITH
OLIVES AND SAGE
SERVES: 6–8
INGREDIENTS
1 head cauliflower
1 tbsp olive oil
1 tsp sea salt
1 tsp black pepper
10–12 leaves fresh sage
Aged sherry vinegar,
to taste
12–15 pitted Castel vetrano
or Arbequina olives
DIRECTIONS
- Heat grill to medium.
Remove leaves of
cauliflower and cut the
core so that the base is
even on the bottom.
Rub cauliflower with olive
oil and sprinkle
on salt and pepper. - Place cauliflower on the
coolest part of the grill,
base-side down. Close grill
and grill for
6 to 8 minutes. Remove
cauliflower from grill
and let cool. - Cut cauliflower into
10 to 12 pieces. Garnish
with sage leaves and
drizzle with sherry vinegar.
Serve with olives.
PER SERVING
Calories: 76, Fat: 5g, Carbs: 6g,
Protein: 2g HOT FACT
The fl avourful tri-tip
steak gets its name
from the triangular
intersection of the
sirloin, fl ank, and
round areas.