Roasted Cauliflower with Parmesan Panko Crumble
Ingredients
- 1 cup panko (Japanese breadcrumbs)
- 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
- 4 garlic cloves, finely grated
- 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
- 1/2 cup chopped parsley
- Lemon wedges (for serving)
Instructions
Roasted Cauliflower with Parmesan-Panko Crumble serves 20 original recipe by Epicurious.
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