How to Make Charred Cauliflower with Toasted Bread Crumbs, Cornic
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
4 to 6 servings
Ingredients
  • 2 cups torn rustic white bread
  • 6 tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 head white cauliflower or romanesco, cored and cut into ½-inch slices
  • 1 tablespoon fresh lemon juice
  • ½ cup sliced cornichons
  • ¼ cup roughly chopped flat-leaf parsley
Directions
  1. Preheat the oven to 375°. Pulse the bread in a food processor until it's coarsely ground. On a sheet pan, toss the bread crumbs with 2 tablespoons of the olive oil. Toast them in the oven, tossing occasionally, until golden brown, 6 to 8 minutes. Season with salt and let cool.
  2. In a medium bowl, toss the cauliflower with 3 tablespoons of the olive oil, then season it with salt and pepper. Note: Don't worry if some pieces are bigger than others.
  3. Heat a large cast-iron skillet over medium-high heat. When the pan is hot, sear the cauliflower until the florets are caramelized on both sides but not mushy, 6 to 8 minutes.
  4. In a clean bowl, toss the charred cauliflower with the lemon juice, remaining tablespoon of olive oil, cornichons and parsley. Transfer to a platter, top with ¼ cup of the toasted bread crumbs and serve.