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Active Time
35 minutes
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Total Time
1 hour 25 minutes
A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.
Ingredients
20份
Step 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.
Step 2
Meanwhile, cut cauliflower into 1/2"-thick steaks (it’s okay if the outside ends break apart).
Step 3
Whisk garlic, thyme, and remaining 1 cup butter in a medium measuring cup.
Step 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.
Step 5
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.
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Reviews (4)
Back to TopNot sure how this equals 20 servings? I halved the recipe for a veggie dinner and got that, plus next days lunch out of it. Tossed the cauliflower and shallots with a tablespoon oil and generous pinch of salt each (kept garlic and thyme at original amount) because the butter to vegetable ratio here would make Paula Dean blush. I would definitely double the garlic/thyme if sticking to 4 cauli/20 shallots. Overall good but not amazing, glad I made it though because those cheese croutons will certainly make another appearance. Lastly if cutting the recipe in half 20 minutes in the oven is plenty of time.
paweldroz
Chicago
12/1/2018
I made this for the two Thanksgiving celebrations we had this past weekend. It was a hit both times! However, using 20 shallots seemed a bit much (both taste/cost). I also bought ingredients for one recipe and halved it for each dinner. Don't hesitate to do the same if you don't need to serve 20. :) Excellent reviews both times!
emilyaelmore
Minneapolis, MN
11/26/2018
The cheesy breadcrumbs were the best part of this dish. The cauliflower was waaayy too salty and buttery. I usually roast it with a few tablespoons of olive oil, and 10-15 mins before the end of the cooking time, sprinkle some panko and parmesan over the cauliflower, which achieves the same effect. Much simpler and easier to make (although I will now add shallots, which is a good idea from this recipe).
rhianvt
Arlington, VA
11/23/2018
I made this as a side dish for 2, so with only one head of cauliflower. It was so delicious, great flavor and the breadcrumb topping really added to the texture & flavors of the dish. I should have decreased the roasting time, since I was making so much less than the recipe called for. Will definitely try it again. The cheesy breadcrumbs are addictive and will be my new “go to” for other recipes too!
jloo1
Chicago, IL
10/28/2018
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