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Prep
Difficulty
Easy
Time
Estimate
45 mins
Heat up the grill. Slice and prepare the cauliflower and polenta for the grill. Chop up the strawberries and make the salsa. Toss the cauliflower and polenta on the grill. Meanwhile, sauté up the white beans & artichokes. Serve altogether with the salsa on standby to serve with any of the three sides.
Chunks or thick slices of cauliflower are fun grilled, although relatively plain. Be sure to generously season with salt & pepper and drizzle on your favorite sauce to serve. It is the perfect base for stronger flavors such as blue cheese or pesto.
Crisp on the outside and soft in the middle- grilled Polenta is a unique gluten-free side for a barbecue. Start with prepared Polenta which comes in tubes usually sold near pasta. Alternatively, make your own from scratch, chill it overnight and cut it into pieces to grill.
A bit of sage, white beans & artichokes are tied together with garlic & olive oil. Freshly cooked white beans or artichokes work beautifully, but also keep it simple, with canned white beans and frozen artichokes. The fresh garlic & sage will liven everything up.
Strawberries are minced up with mint or basil and a few tasty extras that bring them altogether. Serve this on fish, chicken or steak for a fresh side sauce.
