Charred Cauliflower with Cornichons

Ingredients

• 5 ounces day-old Italian bread, cut into 1/2-inch pieces
• 1/2 cup extra-virgin olive oil
• Kosher salt
• Freshly ground pepper
• 2 heads of cauliflower, preferably green and white—halved, cored and cut into 1-inch florets
• 1 cup lightly packed parsley leaves
• 3/4 cup thinly sliced cornichons
• 2 tablespoons fresh lemon juice

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