Charred Cauliflower with Crispy Garlic and Lemon Breadcrumbs
Ingredients
- 1 headcauliflower (about 1.5 pounds)
- 4 tablespoonolive oil
- 5 clovesgarlic
- ½ cuppanko breadcrumbs
- 1lemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- ¼ cupfresh parsley
Prep
- 01
Cut 1 head of cauliflower into florets about 2 inches across.
- 02
Thinly slice 5 cloves garlic.
- 03
Finely chop 1/4 cup fresh parsley.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add thinly sliced garlic and cook for 1 to 2 minutes, stirring often, until golden and fragrant. Transfer garlic to a small bowl and set aside.
- 02
Add remaining 2 tablespoons olive oil to the same skillet and return heat to medium-high. Add panko breadcrumbs and cook for 2 to 3 minutes, stirring frequently, until golden and toasted. Transfer to the bowl with garlic, season with salt, pepper, and red pepper flakes, and set aside.
- 03
Working in batches if needed, arrange cauliflower florets in the skillet in a single layer. Let sit undisturbed for 3 to 4 minutes per side until deeply charred. Season with salt and pepper as they cook. Transfer cooked florets to a serving plate.
- 04
Top cauliflower with the crispy garlic and breadcrumb mixture. Zest the lemon over top and squeeze the juice across the plate. Scatter fresh parsley over everything and serve immediately.
Spice Tips
For warmth, add a pinch more red pepper flakes to the breadcrumb topping. Fresh mint or basil can replace parsley for a different herb note. A splash of balsamic vinegar drizzled over the finished dish adds depth and a slight tang.