Charred Cauliflower with Cornichons

Name: Charred Cauliflower with Cornichons
Ingredients: 5 ounces day-old Italian bread, cut into 1/2-inch pieces; 1/2 cup extra-virgin olive oil; Kosher salt; Freshly ground pepper; 2 heads of cauliflower, preferably green and whitehalved, cored and cut into 1-inch florets; 1 cup lightly packed parsley leaves; 3/4 cup thinly sliced cornichons; 2 tablespoons fresh lemon juice

8 ingredients

11 steps

Ingredients

5 ounces day-old Italian bread, cut into 1/2-inch pieces
1/2 cup extra-virgin olive oil
Kosher salt
Freshly ground pepper
2 heads of cauliflower, preferably green and whitehalved, cored and cut into 1-inch florets
1 cup lightly packed parsley leaves
3/4 cup thinly sliced cornichons
2 tablespoons fresh lemon juice

Directions

1

Preheat the oven to 325.
2

In a pie plate, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper.
3

Bake for about 15 minutes, until golden and crisp.
4

Transfer the croutons to a food processor and pulse until coarse bread crumbs form.
5

Preheat a grill pan.
6

In a large bowl, toss the cauliflower with 3 tablespoons of the olive oil and season with salt and pepper.
7

Grill half of the florets in the hot pan over moderately high heat, turning, until crisp-tender and charred in spots, 7 to 10 minutes; transfer to a large bowl.
8

Repeat with the remaining cauliflower.
9

Add the parsley, cornichons, lemon juice and the remaining 3 tablespoons of olive oil to the cauliflower and toss well.
10

Season with salt and pepper.
11

Sprinkle the bread crumbs on top and serve.