Grilled cauliflower with brie and bacon sauce

Ingredients:

• 220 g applewood-smoked bacon, diced
• 1/4 cup flour
• 2 cups whole milk
• 220 g brie cheese, diced
• 2 teaspoons coarse salt
• A pinch of grated nutmeg
• Canola oil to grease the grill
• 1 large head of cauliflower, core removed, cabbage divided into 4 cm florets.
• 1 tbsp. l. olive oil
• Ground black pepper
• 1 tbsp. l. chopped parsley

Preparation:

1. In a medium skillet over medium-high heat, cook the bacon until the fat has rendered and the bacon is crisp, 7 to 8 minutes. Using a slotted spoon, remove the bacon from the skillet to paper towels to drain any excess fat. Reduce the heat to medium, then whisk the flour into the rendered fat in the skillet until smooth. Cook, stirring frequently, until a nutty aroma is released, 3 to 4 minutes. Slowly pour in the milk, whisking constantly. Whisk until smooth. Bring to a simmer, then reduce the heat and cook for another 7 to 8 minutes. Stir in the Brie cheese, 1 teaspoon salt, and nutmeg. Stir until the cheese has melted. Add 3/4 of the bacon and stir. Remove from the heat and keep warm while you prepare the cauliflower.
2. Preheat the grill to medium-high heat and wipe the grates with a paper towel dipped in canola oil. Drizzle the cauliflower florets with olive oil and season with the remaining 1 teaspoon of salt and black pepper to taste. Grill the cauliflower until golden brown on all sides, 7-8 minutes. Remove from the grill and transfer to a large platter. Top the hot cauliflower with the bacon and brie mixture. Sprinkle with the remaining crispy bacon and parsley.