Grilled Cauliflower with Bacon and Brie

Total Time:
50 min
15 min
35 min

4 to 6 servings

  • 8 ounces applewood-smoked bacon, diced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 8 ounces Brie cheese, cubed
  • 2 teaspoons kosher salt
  • 3 to 4 grates fresh nutmeg
  • Canola oil, to oil grill
  • 1 large head cauliflower, core removed, cut into 1 1/2-inch florets
  • 1 tablespoon olive oil
  • 4 to 5 turns freshly ground black pepper
  • 1 tablespoon chopped flat-leaf parsley
  • In a medium saute pan over medium-high heat, cook the bacon until the fat has rendered and the bacon is crispy, 7 to 8 minutes. Using a slotted spoon, remove the bacon from the pan and place on a paper towel-lined plate. Reduce heat to medium, then add the flour to the fat in the pan and whisk until smooth. Cook, stirring often, until nutty and fragrant, 3 to 4 minutes. Pour in the milk in a slow steady stream while whisking constantly. Whisk until smooth. Bring to a boil, then reduce heat and simmer 7 to 8 minutes. Stir in the Brie, 1 teaspoon of the salt and the nutmeg, stirring until the Brie is melted. Add 3/4 of the bacon and stir to combine. Remove from the heat and keep warm while you prepare the cauliflower.

  • Preheat a grill to medium high and wipe down the grates with a towel dipped in canola oil to clean and create a nonstick surface. Drizzle the cauliflower florets with olive oil and season with the remaining 1 teaspoon salt and the pepper. Grill cauliflower until it is caramelized and charred on all sides, 7 to 8 minutes. Remove from the grill and place on a large platter. While still hot, spoon the bacon and Brie mixture over the top. Garnish with the remaining crispy bacon and parsley.

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    This recipe is featured in:

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