ROASTED CAULIFLOWER WITH PARMESAN-PANKO CRUMBLE

Roasted Cauliflower with Parmesan-Panko Crumble image

Provided by Rick Martinez

Yield 20 servings

Number Of Ingredients 12

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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)

Steps:

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.