It's grill season ! So, most everything we eat goes on the grill, unless it's raining, or we are eating salad.
It was Ray's birthday, so we splurged on a GIANT ribeye steak. One is enough for both of us to eat. Well, Ray could eat it on his own, he was kind enough to share it with me. I wanted to make something different for the side dish, rather than our usual potatoes or salad. We had a Minnesota Food Blogger get together earlier this week at Create Catering. I tasted a roasted vegetable salad that had cauliflower, squash, celery root and roasted tomatoes. They also had some house made lemon oil, fennel salt and feta cheese, and a sauce I never did find out what was in it.
So, this is my homage to that dish, and I definitely took some liberties with what I had on hand. I think the similarities end with the color palate, and the fact that they both contain cauliflower, but this was a really nice departure from our usual grilling fare. And I liked the cauliflower, which I don't normally. Score one for the grill!
Grilled Cauliflower, Sweet Potatoes and Grape Tomatoes
1 head cauliflower, cut into small pieces
2 medium sweet potatoes, peeled and diced into 1/2 inch cubes
1 pint grape tomatoes
Fresh cracked black pepper
For the sauces:
Roasted red pepper sauce (or pureed roasted red peppers
1/2 sour cream mixed with 2 tablespoons horseradish
Feta cheese crumbles, for garnish
Fresh lemon juice
Fresh chives for garnish
In a large bowl, drizzle cauliflower with olive oil, and salt and pepper liberally. Toss to coat, and lay on a large square of aliminum foil. Seal into a packet. Repeat this process with the sweet potatoes and grape tomatoes. Place on grill over high heat. Start the sweet potatoes first, then cauliflower about 10 minutes later, then tomatoes 10 minutes after that. Turn the packets frequently. Tomatoes will only take about 10 minutes total. Remove these to the top rack of your grill to keep warm while you grill your main dish.
Remove packets from grill and cut open. Place a tablespoon of each of the sauces on the plate, then top with vegetables. Sprinkle with feta cheese, drizzle with lemon juice and garnish with chives.