The Wallace's Grilled Cauliflower

Raven Higheagle


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.

☆☆☆☆☆ 0 votes
Serves 4 to 6
20 Min
15 Min


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1/4 c
bread crumbs
1/4 c
whole raw almonds
1/2 c
fresh grated parmesan cheese
2 Tbsp
chopped parsley


1/4 c
crème fraîche
2 Tbsp
greek yogurt
1 1/2 tsp
fresh lemon juice
1/4 tsp
minced garlic
1/4 c
fresh grated parmesan cheese
1/4 tsp
worcestershire sauce
1/4 tsp
kosher salt
1/4 tsp
cracked black pepper


1/2 c
extra-virgin olive oil
3 Tbsp
chopped fresh rosemary
3 clove
grated garlic


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(s)
capers, if desired, for garnish

How to Make The Wallace's Grilled Cauliflower


  • 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).
  • 2Stir the bread crumbs occasionally, watching that they do not burn.
  • 3In the same manner, toast the almonds until aromatic and slightly darkened, 2 to 3 minutes, or 10 to 15 minutes in the oven.
  • 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.
  • 5This makes a scant cup of topping. Set aside.
  • 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.
  • 7Rosemary garlic oil:
    In a small bowl or measuring cup, combine the oil, rosemary and garlic. Set aside.
  • 8Grilled cauliflower:
    Heat a grill or grill pan over medium-high heat until hot.
  • 9Season both sides of the cauliflower "steaks" with salt and pepper, then brush with the rosemary garlic oil.
  • 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.
  • 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.
  • 12Brush the steaks again and flip over, grilling the other side.
  • 13The total grilling time should be 6 to 8 minutes, depending on the grill.
  • 14Remove the steaks and transfer to a cutting board, cutting off the florets.
  • 15Place the cauliflower in a bowl and toss with the Parmesan cream and a little more rosemary garlic oil.
  • 16Mound on a serving plate while still warm.
  • 17Garnish with almond bread crumbs (you may not use all of them), along with fried rosemary and capers if desired. Serve immediately.

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