Charred Cauliflower & Cornichons

• 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

1. 1. Preheat the oven to 375u0b0. 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. 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. 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. 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.

white bread, extravirgin olive oil, salt, lemon juice, cornichons, white cauliflower, flatleaf parsley

Taken from www.epicurious.com/recipes/member/views/charred-cauliflower-cornichons-570c34a466799d710bf0bba0 (may not work)