Grilled Cauliflower with Arugula Chimichurri | Friday Night Bites

Happy 4^th of July Everyone!  Today is the day our wonderful country celebrates Independence Day where we declared independence from Great Britain back in 1776.  Typically it is associated with fireworks, parades, barbecues, picnics, parties, baseball games and family gatherings.  We live in a great nation and I am thankful everyday for all that we have.  However you decide to celebrate, I wish that you enjoy every minute.

Hubby and I ventured to the farmer’s market last weekend.  There is a bounty of wonderful fruits and vegetables during this time of year.  It was hard to contain myself from wanting to buy way too much. The multiple colored cauliflower is such an eye catching veggie and can be prepared in so many ways.  I had a vision when I purchased a head of purple, yellow and green cauliflower.

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Why not blanch quickly, toss with a ting of olive oil and then grill to perfection.  Between the grill marks and the infusion of smoke, these little colored gems were simply the perfect snack.  Oh, of course I had to bring it up a notch by making some Arugula Chimichurri to dip the grilled cauliflower. It was also the perfect Friday Night Bite.  Both healthy and delicious, it did not last long on the plate.  You can prepare as much or as little cauliflower as you like then dip into the tasty Arugula Chimichurri Sauce. Enjoy!

Grilled Cauliflower with Arugula Chimichurri

1 Head of Cauliflower or 1/3 of each colored cauliflower

Olive Oil

Salt

Pepper

Separate the florets of cauliflower and trim the ends neatly.  Place desired amount into a bowl with about ½ cup water.  Steam in the microwave by cooking on high for about 3 minutes, then remove and drain the water and pat each one dry.  In the same bowl drizzle olive oil over the cauliflower until coated and toss.  Sprinkle with salt and pepper.

Heat your indoor or outdoor grill.  Place the cauliflower florets on the grill and cook for about 5 minutes and turning often to have even grill marks.  Remove to cool slightly. Serve with the Arugula Chimichurri Sauce.

Arugula Chimichurri Sauce

3 Cups packed Arugula Leaves

4 Garlic cloves, minced

1 Shallot, minced

½ Cup Olive Oil

2 Tablespoons Sherry Vinegar

1 teaspoon Dried Oregano

1 teaspoon Red Pepper Flakes

Salt to taste

Pepper to taste

Using a food processor, add everything except the Arugula leaves and pulse until creamy.  Next add the Arugula leaves one cup at a time.  Taste and then season with salt and pepper.