Roasted Cauliflower with Parmesan-Panko Crumble

Ingredients

• •1 cup panko (Japanese breadcrumbs)
• •3½ oz Parmesan
• •2½ oz sharp cheddar cheese
• •18 tbsp unsalted butter
• •4 heads cauliflower
• •4 cloves garlic
• •3 tbsp thyme leaves
• •20 whole shallots
• •8 tsp kosher salt
• •2 tsp black pepper
• •½ cup parsley
• •2 whole lemon

Cooking Instructions

1. 1.

   Arrange racks in upper and lower thirds of oven; preheat to 450°F. Toss panko, Parmesan, cheddar, and 2 Tbsp. butter in a medium bowl until combined. Sprinkle evenly onto a parchment-lined rimmed baking sheet. Bake on lower rack until cheese is melted and bubbling and panko is deep golden brown, 6-8 minutes. Let cool. Crumble into small pieces; set aside until ready to use.

   8 min

2. 2.

   Meanwhile, cut cauliflower into 1/2"-thick steaks (it's okay if the outside ends break apart).

   10 min

3. 3.

   Whisk garlic, thyme, and remaining 1 cup butter in a medium measuring cup.

   5 min

4. 4.

   Toss half of cauliflower, half of shallots, 1/2 cup butter mixture, 4 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet until coated. Repeat with remaining cauliflower, shallots, 1/2 cup butter mixture, 4 tsp. salt, and 1 tsp. pepper on another rimmed baking sheet. Roast, tossing veggies and rotating sheets from top to bottom halfway through, until tender and browned, 45-55 minutes.

   55 min

5. 5.

   Let cool slightly. Transfer to a platter. Top with reserved crumble and parsley. Serve with lemon wedges for squeezing over.

   5 min

6. 6.

   Do Ahead: Uncrumbled panko mixture can be baked 1 day ahead. Wrap baking sheet with plastic and store at room temperature.