Ingredients

2 cups Torn rustic white bread

6 tablespoons Extra-virgin olive oil, divided

1 Kosher salt and freshly cracked black pepper, to taste

1 tablespoons Fresh lemon juice

1/2 cup Sliced cornichons

1 head White cauliflower or romanesco, cored and cut into ½-inch slices

1/4 cup Roughly chopped flat-leaf parsley

Preparation

  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.