Active Time

　　35 minutes

　　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 servings

　　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)

　　

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.