Created by ForeverMama on March 6, 2016
Step 1: Chop all the dry ingredients by hand or in a blender or food processor, scraping down frequently.
Step 2: Add the vinegar, then the oil, with a whisk or by pouring them into your machine with the blade running.
Step 3: Mix well with a whisk just before serving.
Step 4: Use immediately or cover and refrigerate for up to a week. Serve at room temperature.
Step 5: Oil an oven-proof bowl with a rounded bottom.
Step 6: Preheat the oven to 350 degrees-F.
Step 7: Remove and discard the outside leaves and core the cauliflower. Separate the cauliflower into florets with stems about 1/2-inch long. Try to keep the florets whole unless they are very large.
Step 8: Bring several quarts of water to a boil in a large pot and stir in the lemon juice and salt. Add the cauliflower and cook for about 5 minutes, until just tender when pierced with a small, sharp knife.
Step 9: Drain the cauliflower. Reform the head in the prepared bowl, placing the florets end-down and packing tightly.
Step 10: When the sides of the bowl are filled, place the remaining florets in the center, keeping the top of the layer as flat and even as possible.
Step 11: Place the bowl in the oven until ready to serve, but no longer than 10 minutes or the cauliflower will overcook.
Step 12: Unmold the cauliflower by inverting it onto a serving platter. (Any florets that slip out can be tucked back in.)
Step 13: Spoon a ring of herb sauce around the base of the cauliflower. Toss the breadcrumbs with the olive oil and sprinkle over the top of the cauliflower.
Step 14: Serve immediately, passing the rest of the sauce separately.