1cauliflower (about 1.6kg), cut into small floretsPersillade2 tbspolive oil50 gm(¾ cup) coarse breadcrumbs from crusty white bread3garlic cloves1lemon, finely grated rind and juice only1/3 cupcoarsely chopped flat-leaf parsley1 tbspextra-virgin olive oil
Blanch cauliflower until just tender (3-4 minutes), drain well, transfer to a tray and set aside to cool to room temperature.
For persillade, combine olive oil and breadcrumbs in a frying pan and stir occasionally over medium heat until golden (3-5 minutes), then add garlic and cook until just fragrant (20-30 seconds). Transfer to a serving bowl, add lemon rind, parsley, cauliflower, lemon juice and extra-virgin olive oil. Season to taste and toss to combine just before serving.