Grilled Cauliflower with Bacon and Brie
- Level: Easy
- Yield: 4 to 6 servings
- Total: 50 min
- Active: 50 min
Ingredients
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
Directions
- 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.