- 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 white—halved, cored and cut into 1-inch florets
- 1 cup lightly packed parsley leaves
- 3/4 cup thinly sliced cornichons
- 2 tablespoons fresh lemon juice
- 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.
- 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.
- 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.
The cauliflower can stand at room temperature for up to 4 hours. Sprinkle the bread crumbs on top just before serving.