Striking mountain views and a vibrant university culture set Grenoble apart from its Parisian complement in northern France. Nicknamed the “Capital of the Alps,” the southern city is a playground of artistic and athletic experiences, with a distinct gastronomical repertoire of its own.

A simple dish best served atop fish or other protein, TikTok food creator and chef Laurent Dagenais has his own take on Cauliflower Grenobloise that delivers texture, freshness, and flavor with a handful of easy ingredients to come by. Butter and bacon slices lend depth to balance out acidic capers and lemon — instructions for correctly quartering citrus are included in his debut cookbook, Always Hungry!

Versatile cauliflower allows other elements to shine, and parsley provides a welcome pop of green. To top it off, Dagenais recommends store-bought fried onions for extra crunch. 

Grenoble-Style Cauliflower

  • Prep Time:20 mins
  • Cook Time:25 mins
  • Total Time:45 mins
  • Servings:4
  • Medium

    Ingredients

  • 7 ounces bacon slices
  • 3 tbsp butter
  • 1 medium cauliflower separated into florets - about 8 cups
  • Salt and freshly ground black pepper
  • 1 lemon divided into segments and diced - see note in step 4
  • 2 tbsp capers
  • 1 cup fresh chopped parsley
  • 1/2 cup store-bought fried onions for garnish
Photo courtesy of Renaud Robert and William Langlais

  • Step 1

    Preheat oven to 375°F (190°C). Place bacon on a baking sheet and bake for 15 minutes. Transfer bacon to a plate and reserve fat. Set bacon aside to cool, then chop.

  • Step 2

    Heat a large skillet over medium-high heat. Add butter and bacon fat. Once butter starts to brown, add cauliflower, salt and pepper. Cook for 10 minutes, or until cauliflower is nicely toasted and tender.

  • Step 3

    Add bacon, diced lemon, capers and parsley and mix well. Transfer to a plate, garnish with fried onions and serve.

  • Step 4

    Note: To segment a citrus, use a sharp paring knife to trim off the top and bottom. Hold the citrus upright and carefully slice off the peel, following the shape of the fruit. Remove as much of the white pith as possible. Hold the fruit in your palm and carefully make two cuts inside the membrane walls to cut out the segment. Rotate the citrus and repeat until all segments have been removed.