Charred Cauliflower & Cornichons

Name: Charred Cauliflower & Cornichons
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 1/2-inch slices; 1/4 cup Roughly chopped flat-leaf parsley

7 ingredients

4 steps

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 1/2-inch slices
1/4 cup Roughly chopped flat-leaf parsley

Directions

1

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

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

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

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 1/4 cup of the toasted bread crumbs and serve.