Steak With Cauliflower And Crispy Bread Crumbs

• 1 small loaf French or Italian bread, torn into small pieces (about 2 cups)
• 3 tablespoons olive oil
• 2 tablespoons roughly chopped fresh flat-leaf parsley
• 1 tablespoon capers, roughly chopped
• 6 cloves garlic, unpeeled
• 1 1/2 pounds strip steak
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 head cauliflower, cut into florets

1. Heat oven to 400 u0b0 F.
2. Toss the bread in a bowl with 1 1/2 tablespoons of the olive oil. Arrange in a single layer on a baking sheet. Bake until slightly golden and crispy, about 6 minutes. Transfer to a bowl and toss with the parsley and capers; set aside.
3. Meanwhile, heat the remaining oil and the garlic in a large skillet (preferably cast-iron) over medium-high heat. Season the steak with the salt and pepper and cook until browned, 2 minutes per side. Transfer the steak to a baking dish and roast to the desired doneness, 6 to 8 minutes for medium-rare. Let rest at least 4 minutes before slicing.
4. Add the cauliflower and 1/2 cup water to the skillet and cook, covered, until the cauliflower is tender and the water has evaporated, about 7 minutes. Divide the steak, cauliflower, and garlic among individual plates. Spoon the bread crumb mixture over the top.
5. Cooking the garlic in its peel flavors the cooking oil and leaves you with a tender, roasted clove inside. Eat it with the steak or spread it on toast for a quick, delicious hors d'oeuvre.

italian bread, olive oil, parsley, capers, garlic, steak, kosher salt, black pepper, cauliflower

Taken from www.myrecipes.com/recipe/steak-with-cauliflower-crispy-bread-crumbs (may not work)