Ingredients
1 head cauliflower (2 pounds), cut into florets
4 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 slices white sandwich bread
1 garlic clove, chopped
2 tablespoons finely chopped fresh parsley
2 teaspoons chopped fresh thyme leaves
Grated zest and juice of 1 lemon
Preparation
Preheat oven to 450 degrees, with racks in upper and lower thirds. On two large baking sheets, toss cauliflower florets, with 2 tablespoons olive oil; season with salt and pepper. Roast until tender and browned, 20 to 25 minutes, rotating sheets halfway through.
Meanwhile, in a food processor, combine bread and garlic; season with salt and pepper. Pulse until coarse crumbs form. In a medium skillet, heat 2 tablespoons oil over medium. Add breadcrumbs and cook, tossing frequently, until toasted, 3 to 6 minutes. Transfer to a small bowl and let cool. Stir in parsley, thyme leaves, and lemon zest.
Toss cauliflower with juice of the lemon and sprinkle with breadcrumbs.
