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 ⓘ
Instructions
- 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 1/4 cup of the toasted bread crumbs and serve.
Nutrition & Diet Analysis (per serving)
296
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).