Categories: Sides
Ingredients
- 3 quarts water
- Kosher salt
- 1 head cauliflower, leaves removed and stem end trimmed flush
- 1/2 cup plus 1 tbsp. plain, fine, dry breadcrumbs
- 1/2 cup olive oil, plus more for drizzling
- 1/3 cup fresh lemon juice
- 1/3 cup finely grated Parmigiano-Reggiano cheese
- 2 tbsp. minced garlic
- 3/4 tsp finely grated lemon zest
- 1/2 tsp black pepper
- 1 lemon, sliced crosswise into 1/3-inch thick slices
Directions
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Bring the water to a boil in a large saucepan or stockpot. Stir in 1/4 cup salt and add the cauliflower—the water should completely cover the cauliflower. Cook for 5 minutes, then transfer to a plate to cool. Preheat the oven to 400 and line a small baking sheet with foil.
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In a small bowl, combine 1/2 cup of the breadcrumbs, then oil, lemon juice, cheese, garlic, lemon zest, pepper, and 1 1/4 tsp salt. Stir until the mixture is thoroughly combined and a wet paste is formed.
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Once the cauliflower is cool, pat well on all sides with paper towels to remove any trace of water. Position the lemon slices in a single even layer in the center of the baking sheet. Place the cauliflower on the lemon slices. Spoon the breadcrumb mixture on the cauliflower and, using your hands, pat it evenly over the top and down the sides. Sprinkle the remaining 1 tbsp. breadcrumbs evenly over the cauliflower. Roast the cauliflower until it is golden brown and very fragrant and the crust is crispy, 35 to 40 minutes.
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Remove from the oven and set aside to cool briefly before slicing into wedges to serve. Serve drizzled with additional olive oil.