Ingredients for Roasted Cauliflower with Parmesan-Panko Crumble

• 110g panko (Japanese breadcrumbs)

• 100g finely grated Parmesan (about 120g )

• 70g coarsely grated sharp cheddar cheese (about 230g )

• 2 tablespoons plus 230g (2 sticks) unsalted butter, melted

• 4 large heads of cauliflower, cored, outer leaves removed

• 4 vitlöksklyftor, fint rivna

• 3 tablespoons thyme leaves (from about 1 bunch)

• 20 large shallots, peeled, halved, quartered if very large, divided

• 8 teaspoons kosher salt, divided

• 2 teaspoons freshly ground pepper, divided

• 1/2 cup chopped parsley

• Lemon wedges (for serving)

Arrange racks in upper and lower thirds of oven; preheat to 232°C. Toss panko, Parmesan, cheddar, and 2 tablespoons 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 230g butter in a medium measuring cup.

Toss half of cauliflower, half of shallots, 110g butter mixture, 4 teaspoons salt, and 1 teaspoon pepper on a rimmed baking sheet until coated. Repeat with remaining cauliflower, shallots, 110g butter mixture, 4 teaspoons salt, and 1 teaspoon 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.

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