Charred Cauliflower with Cornichons – a delicious recipe with Italian bread, extra-virgin olive oil, Kosher salt, Freshly ground pepper, cauliflower, parsley. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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.
428
kcal
Calories
31
g
Fat
33
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 ounces day-old Italian bread, cut into 1/2-inch pieces, 1/2 cup extra-virgin olive oil, Kosher salt, Freshly ground pepper, and more.
Yes, Charred Cauliflower with Cornichons falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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