Instructions:
- Preheat oven to 400°F (200°C). Prepare the cauliflower: Trim outer leaves; leave the core intact or cut into 4 large, neat wedges. Pat dry thoroughly.
- Melt butter in a small saucepan over medium heat. Continue heating until the foam subsides and the milk solids at the bottom turn nutty brown. Remove immediately from heat. Stir in smashed garlic and thyme sprigs.
- Place the cauliflower pieces directly into a large, oven-safe skillet or baking sheet. Drizzle half of the browned butter mixture evenly over the cauliflower. Season generously with salt and pepper.
- Roast for 25 minutes. Remove from oven. Spoon the remaining browned butter mixture over the cauliflower and flip the pieces. Return to the oven and roast for another 20–30 minutes, or until deeply tender.
- While the cauliflower finishes, prepare the topping: Heat olive oil in a small dry skillet over medium heat. Add panko breadcrumbs and toast, stirring constantly, until golden brown (about 3–4 minutes). Remove from heat. Stir in fresh parsley, lemon zest, and a pinch of seasoning.
- Transfer the hot, roasted cauliflower to a serving platter. Spoon the crunchy herby crumble generously over the top. Serve immediately.