Roasted Cauliflower with Parmesan-Panko Crumble
- Preparing Time: -
- Total Time: -
- Served Person: 20 servings
- 1/2 cup chopped parsley
- lemon wedges (for serving)
- 1 cup panko (japanese breadcrumbs)
- 4 garlic cloves, finely grated
- 3 1/2 oz. finely grated parmesan (about 1 cup)
- 2 1/2 oz. coarsely grated sharp cheddar cheese (about 1 cup)
- 2 tbsp. plus 1 cup (2 sticks) unsalted butter, melted
- 4 large heads of cauliflower, cored, outer leaves removed
- 3 tbsp. thyme leaves (from about 1 bunch)
- 20 large shallots, peeled, halved, quartered if very large, divided
- 8 tsp. kosher salt, divided
- 2 tsp. freshly ground pepper, divided
- Carbohydrate 25 g(8%)
- Cholesterol 37 mg(12%)
- Fat 14 g(22%)
- Fiber 6 g(25%)
- Protein 9 g(18%)
- Saturated Fat 9 g(44%)
- Sodium 648 mg(27%)
- Calories 250
Preparation 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. Meanwhile, cut cauliflower into 1/2"-thick steaks (it’s okay if the outside ends break apart). Whisk garlic, thyme, and remaining 1 cup butter in a medium measuring cup. 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. Let cool slightly. Transfer to a platter. Top with reserved crumble and parsley. Serve with lemon wedges for squeezing over. Do Ahead: Uncrumbled panko mixture can be baked 1 day ahead. Wrap baking sheet with plastic and store at room temperature.
Preparation 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. Meanwhile, cut cauliflower into 1/2"-thick steaks (it’s okay if the outside ends break apart). Whisk garlic, thyme, and remaining 1 cup butter in a medium measuring cup. 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. Let cool slightly. Transfer to a platter. Top with reserved crumble and parsley. Serve with lemon wedges for squeezing over. Do Ahead: Uncrumbled panko mixture can be baked 1 day ahead. Wrap baking sheet with plastic and store at room temperature.
