+
4 (12)

Categories: Appetizers, Vegetables

The Wallace's grilled cauliflower

The Wallace's grilled cauliflower
Anne Cusack / Los Angeles Times

Dear SOS: I was hoping you could help get the recipe for the grilled cauliflower dish from the Wallace in Culver City. It is the best cauliflower preparation I have ever had. I could possibly consider going vegetarian to eat ... Read more

Note: Adapted from a recipe by owner and executive chef Michael Teich, who stresses, "The real key to this recipe is having a very hot grill and allowing the cauliflower to cook. Don't be afraid if it begins to char, that's what you want and where all the flavor is going to come from. Really, think of it as if you are grilling a steak and not a vegetable."

Almond bread crumbs

  • 1/4 cup bread crumbs
  • 1/4 cup whole raw almonds
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped parsley

Step 1Toast 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). Stir the bread crumbs occasionally, watching that they do not burn. In the same manner, toast the almonds until aromatic and slightly darkened, 2 to 3 minutes, or 10 to 15 minutes in the oven.

Step 2Place 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. This makes a scant cup of topping. Set aside.

Parmesan cream

  • 1/4 cup crème fraîche
  • 2 tablespoons Greek yogurt
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon minced garlic
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper

Step 1In a blender, combine the crème fraîche, yogurt, lemon juice, garlic, cheese, Worcestershire sauce, salt and pepper, combining to a smooth cream. Set aside.

Rosemary garlic oil

  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons chopped fresh rosemary
  • 3 cloves grated garlic

Step 1In a small bowl or measuring cup, combine the oil, rosemary and garlic. Set aside.

Grilled cauliflower

  • 1 cauliflower, cut into 4 to 5 "steaks," keeping the core intact so they don't fall apart on the grill
  • Salt and pepper
  • Rosemary garlic oil
  • Parmesan cream
  • Almond bread crumbs
  • Fried rosemary sprigs, if desired, for garnish
  • Capers, if desired, for garnish

Step 1Heat a grill or grill pan over medium-high heat until hot.

Step 2Season both sides of the cauliflower "steaks" with salt and pepper, then brush with the rosemary garlic oil. Place 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. If 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. Brush the steaks again and flip over, grilling the other side. The total grilling time should be 6 to 8 minutes, depending on the grill.

Step 3Remove the steaks and transfer to a cutting board, cutting off the florets. Place the cauliflower in a bowl and toss with the Parmesan cream and a little more rosemary garlic oil.

Step 4Mound on a serving plate while still warm. Garnish with almond bread crumbs (you may not use all of them), along with fried rosemary and capers if desired. Serve immediately.

Calories 217; Protein 8 grams; Carbohydrates 11 grams; Fiber 3 grams; Fat 16 grams; Saturated fat 5 grams; Cholesterol 22 mg; Sugar 3 grams; Sodium 270 mg.
Found a problem? Let us know at cookbook@latimes.com
More recipes in Appetizers
Cream cheese balls with sesame and pistachios
Sorrel potato cakes
Cured salmon
Lumpia Shanghai