- 4
Ingredients
- 8 ounces applewood bacon, diced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 8 ounces brie, cubed
- 2 teaspoons Kosher salt
- 3 to 4 grates fresh nutmeg
- 1 large head cauliflower, core removed, cut into 1 1/2-inch florets
- 1 tablespoon olive oil
- 4 to 5 turns fresh ground black pepper
- 1 tablespoon chopped flat leaf parsley
- Canola oil, to oil grill
Preparation
Step 1
In a medium saute pan over medium-high heat add the bacon and cook until the fat has rendered and the bacon is crispy, about 7 to 8 minutes.
Using a slotted spoon remove bacon from the pan and place on a paper towel lined plate. Reduce heat to medium then add the flour and whisk until smooth.
Cook stirring often until nutty and fragrant about 3 to 4 minutes.
Add the milk in a slow steady stream, while whisking, to incorporate. Whisk until smooth. Bring to a boil then reduce heat and simmer, about 7 to 8 minutes.
Add the Brie, 1 teaspoon salt and nutmeg, stirring until Brie is melted. Add 3/4 of the bacon and stir to combine.
Remove from the heat and keep warm.
Prepare the cauliflower: Preheat grill to medium high and wipe down grates with an oil blotted towel to clean and create a non-stick surface.
Drizzle the cauliflower florets with olive oil, and season with remaining salt and pepper.
Place on a clean grill, and cook until the cauliflower is caramelized and charred on all sides, about 7 to 8 minutes.
Remove from the grill and place on a large platter. While still hot, spoon the bacon and brie fondue over the top.
Garnish with the remaining crispy bacon and chopped parsley.