Active Time
N/A
Total Time
45 MIN
Yield
Serves : 6 to 8
© Christina Holmes

How to Make It

Step 1    

Preheat the oven to 325°. In a pie plate, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Bake for about 15 minutes, until golden and crisp. Transfer the croutons to a food processor and pulse until coarse bread crumbs form.

Step 2    

Preheat a grill pan. In a large bowl, toss the cauliflower with 3 tablespoons of the olive oil and season with salt and pepper. 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. Repeat with the remaining cauliflower.

Step 3    

Add the parsley, cornichons, lemon juice and the remaining 3 tablespoons of olive oil to the cauliflower and toss well. Season with salt and pepper. Sprinkle the bread crumbs on top and serve.

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