Charred Cauliflower with Cornichons

1. 1

   Preheat the oven to 325.

2. 2

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

3. 3

   Bake for about 15 minutes, until golden and crisp.

4. 4

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

5. 5

   Preheat a grill pan.

6. 6

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

7. 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. 8

   Repeat with the remaining cauliflower.

9. 9

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

10. 10

    Season with salt and pepper.

11. 11

    Sprinkle the bread crumbs on top and serve.

* Per serving · 4 servings · Values may vary.