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.
read more
yield
serving(s)
prep time
20 Min
cook time
15 Min
method
Grill
Ingredients For the wallace's grilled cauliflower
- ALMOND BREAD CRUMBS
-
1/4 cbread crumbs
-
1/4 cwhole raw almonds
-
1/2 cfresh grated parmesan cheese
-
2 Tbspchopped parsley
- PARMESAN CREAM
-
1/4 ccrème fraîche
-
2 Tbspgreek yogurt
-
1 1/2 tspfresh lemon juice
-
1/4 tspminced garlic
-
1/4 cfresh grated parmesan cheese
-
1/4 tspworcestershire sauce
-
1/4 tspkosher salt
-
1/4 tspcracked black pepper
- ROSEMARY GARLIC OIL
-
1/2 cextra-virgin olive oil
-
3 Tbspchopped fresh rosemary
-
3 clovegrated garlic
- GRILLED CAULIFLOWER
-
1 lgcauliflower, 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 jarcapers, 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT