Don’t let the sardines scare you off. Grilling takes the fishiness away, leaving a nice meatiness to compliment the spice and tang of the cauliflower seasoning.
fresh ground pepper
fresh lemon juice
can of sardines packed in olive oil
1/2 high, 1/2 medium-high
- Cut florets of cauliflower and add to mixing bowl. Coat with olive oil. Add salt, pepper and chili flakes to taste. Add juice from one lemon per 1 head of cauliflower. Toss to coat.
- Begin cooking cauliflower in a grill fry pan over high heat, tossing periodically to ensure even caramelization. At the same time, over medium-high heat cook sardines. Turn sardines often to ensure they do not burn. If sardines stick to grill or fall apart, toss the small pieces into the cauliflower basket.
- After sardines begin to get nice sear on the outside, add to cauliflower and break into pieces with your tongs. Continue to cook cauliflower and sardines until lightly browned on outside, then serve.
LEONARD SAYS: Someone at your table refuse to eat Sardines? Take out the sardines from this recipe and it still tastes great!