the wallace's grilled cauliflower
At The Wallace they serve seasonal California cuisine using locally sourced and sustainable ingredients. The vegetable section is the largest part of the menu and this grilled cauliflower is one of the stand out dishes. Fresh cauliflower is seasoned with oil and rosemary then grilled until tender. Before serving you toss the cauliflower in a tasty Parmesan cream sauce and then garnish with some toasted almond bread crumbs. This dish will make a cauliflower lover out of anyone. The real key to this recipe is having a very hot grill and allowing the cauliflower to cook and char.
prep time
20 Min
cook time
15 Min
method
Grill
yield
Serves 4 to 6
Ingredients
- ALMOND BREAD CRUMBS
- 1/4 cup bread crumbs
- 1/4 cup whole raw almonds
- 1/2 cup fresh grated parmesan cheese
- 2 tablespoons chopped parsley
- PARMESAN CREAM
- 1/4 cup crème fraîche
- 2 tablespoons greek yogurt
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon minced garlic
- 1/4 cup fresh grated parmesan cheese
- 1/4 teaspoon worcestershire sauce
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- ROSEMARY GARLIC OIL
- 1/2 cup extra-virgin olive oil
- 3 tablespoons chopped fresh rosemary
- 3 cloves grated garlic
- GRILLED CAULIFLOWER
- 1 large cauliflower, cut into 4 to 5 "steaks," keeping the core intact so
- - salt and pepper
- - rosemary garlic oil
- - parmesan cream
- - almond bread crumbs
- - fried rosemary sprigs, if desired, for garnish
- 1 jar capers, if desired, for garnish
How To Make the wallace's grilled cauliflower
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Step 1Almond bread crumbs: Toast the bread crumbs over moderate heat in a dry skillet on the stove until golden and crisp, 2 to 3 minutes (or spread out on a rimmed baking sheet in a 325-degree oven for 5 minutes).
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Step 2Stir the bread crumbs occasionally, watching that they do not burn.
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Step 3In the same manner, toast the almonds until aromatic and slightly darkened, 2 to 3 minutes, or 10 to 15 minutes in the oven.
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Step 4Place the almonds in a food processor and pulse until they are reduced to the size of bread crumbs, then combine in a bowl with the bread crumbs, folding in the Parmesan cheese and parsley.
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Step 5This makes a scant cup of topping. Set aside.
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Step 6Parmesan cream: In a blender, combine the crème fraiche, yogurt, lemon juice, garlic, cheese, Worcestershire sauce, salt and pepper, combining to a smooth cream. Set aside.
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Step 7Rosemary garlic oil: In a small bowl or measuring cup, combine the oil, rosemary and garlic. Set aside.
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Step 8Grilled cauliflower: Heat a grill or grill pan over medium-high heat until hot.
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Step 9Season both sides of the cauliflower "steaks" with salt and pepper, then brush with the rosemary garlic oil.
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Step 10Place the steaks on the grill and cook as you would a steak, grilling until they develop a good char and begin to soften, 3 to 4 minutes.
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Step 11If the steaks are coloring too quickly and you are afraid they will burn, adjust the heat of the grill or move them to a cooler area to cook.
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Step 12Brush the steaks again and flip over, grilling the other side.
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Step 13The total grilling time should be 6 to 8 minutes, depending on the grill.
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Step 14Remove the steaks and transfer to a cutting board, cutting off the florets.
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Step 15Place the cauliflower in a bowl and toss with the Parmesan cream and a little more rosemary garlic oil.
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Step 16Mound on a serving plate while still warm.
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Step 17Garnish with almond bread crumbs (you may not use all of them), along with fried rosemary and capers if desired. Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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