Grilled Octopus, Romanesco with Green Charmoula

This meal was a solution to two problems: A) Our Romanesco plants all of the sudden went crazy, and B) I had a crowler of beer that needed to be drank. I decided to try the Brussels Sprouts with Green Charmoula recipe – but switch out the Brussels Sprouts with oven roasted Romanesco. I used diced Sun Dried Tomatoes in place of the Pine Nuts (since I am not supposed to be eating nuts or seeds at the moment) and Cojita instead of Parmesan (since we have plenty left over from last week). The Grilled Octopus seemed like a perfect match.

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The beer in question was the Billy The Squid – a Gose made with squid ink instead of sea salt – from The Labrewatory.

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