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Preheat the oven to 425˚F.
Heat the olive oil in a large skillet over medium-high heat.
Add the cauliflower wedges. Sear until browned, about 2-3 minutes, flip, and repeat.
Tear the bread into pieces and place in a food processor.
Drizzle with the olive oil. Add the salt and black pepper, then pulse until breadcrumbs form.
Transfer the cauliflower to a small baking dish, slightly overlapping the thicker sides of the wedges.
Sprinkle the garlic, preserved lemon, and salt over top.
Drizzle with the heavy cream, then top with the breadcrumbs.
Bake for about 25 minutes, until the cream bubbles and the breadcrumbs are toasted.
Finish with a bit of black pepper before serving.