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Charred Cauliflower with Toasted Bread Crumbs, Cornichons and Parsley
Ingredients
- 2 cups torn rustic white bread
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly cracked black pepper, to taste
- 1 head white cauliflower or romanesco, cored and cut into ½-inch slices
- 1 tablespoon fresh lemon juice
- ½ cup sliced cornichons
- ¼ cup roughly chopped flat-leaf parsley
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