1headcauliflowercored, quartered and sliced into ½-inch pieces
⅓cupextra virgin olive oil
½teaspoondried crushed chili
1finely chopped garlic clove
¼cupcoarse fresh breadcrumbs
Zest of 1 lemonplus 2 tablespoons fresh juice
1cupcooked fregola or pearl couscous
1cuparugula or baby salad greens
½cuppicked Italian parsley leaves
Fresh grated Parmesan cheese
Adjust oven rack so that it’s 6 inches from your broiler’s heat source and preheat broiler.
Put the cauliflower in a large mixing bowl. Add the olive oil, chili and salt. Toss to coat well.
Put the cauliflower on the pan in an even layer. Broil for 10-12 minutes, stirring every 5 minutes, until the cauliflower is tender and is charred in spots. The cooking time might vary depending on the power of your broiler.
Remove from the oven and stir the garlic and breadcrumbs with the cauliflower.
Add the lemon zest, juice, fregola, greens and parsley to the baking sheet and toss. Taste and add more salt if needed.
Transfer to a serving bowl, and top with Parmesan cheese.
If you can't find fregola, substitute Israeli-style couscous or pearl pasta. Toast 1/2 cup of the couscous in a dry skillet over medium heat just until golden, then cook as usual in boiling water.