License to Grill

Get maximum flavour and nutrients with minimal time and effort simply by firing up the backyard barbecue.

- By Alyssa Shaffer. Photographs by Moya MCallister

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

1. 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.

2. 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.

3. 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 flavourful tri-tip steak gets its name from the triangular intersection of the sirloin, flank, and round areas.

For fast, easy meal prep that brings you all the taste you want without a ton of extra calories or carbohydrates, look no further than your backyard braai.