Roasted Cauliflower With Parmesan-Panko Crumble

• 1 cup panko (Japanese breadcrumbs)
• 3 1/2 oz. finely grated Parmesan (about 1 cup)
• 2 1/2 oz. coarsely grated sharp cheddar cheese (about 1 cup)
• 2 Tbsp. plus 1 cup (2 sticks) unsalted butter, melted
• 4 large heads of cauliflower, cored, outer leaves removed
• 4 garlic cloves, finely grated
• 3 Tbsp. thyme leaves (from about 1 bunch)
• 20 large shallots, peeled, halved, quartered if very large, divided
• 8 tsp. kosher salt, divided
• 2 tsp. freshly ground pepper, divided
• 1/2 cup chopped parsley
• Lemon wedges (for serving)

1. Arrange racks in upper and lower thirds of oven; preheat to 450u0b0F. Toss panko, Parmesan, cheddar, and 2 Tbsp. butter in a medium bowl until combined. Sprinkle evenly onto a parchment-lined rimmed baking sheet. Bake on lower rack until cheese is melted and bubbling and panko is deep golden brown, 6-8 minutes. Let cool. Crumble into small pieces; set aside until ready to use.
2. Meanwhile, cut cauliflower into 1/2"-thick steaks (it's okay if the outside ends break apart).
3. Whisk garlic, thyme, and remaining 1 cup butter in a medium measuring cup.
4. Toss half of cauliflower, half of shallots, 1/2 cup butter mixture, 4 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet until coated. Repeat with remaining cauliflower, shallots, 1/2 cup butter mixture, 4 tsp. salt, and 1 tsp. pepper on another rimmed baking sheet. Roast, tossing veggies and rotating sheets from top to bottom halfway through, until tender and browned, 45-55 minutes.
5. Let cool slightly. Transfer to a platter. Top with reserved crumble and parsley. Serve with lemon wedges for squeezing over.
6. Uncrumbled panko mixture can be baked 1 day ahead. Wrap baking sheet with plastic and store at room temperature.

parmesan, cheddar cheese, unsalted butter, cauliflower, garlic, thyme, shallots, kosher salt, freshly ground pepper, parsley, lemon wedges

Taken from www.epicurious.com/recipes/food/views/roasted-cauliflower-with-parmesan-panko-crumble (may not work)