Skillet-Roasted Cauliflower with Panko
Browning, then steaming the cauliflower lets you get color on it while ensuring it’s tender in the center.
2 tablespoons pine nuts
2 tablespoons vegetable oil, divided
¼ cup panko (Japanese breadcrumbs)
1 large head of cauliflower, cut into florets with some stalk attached
Kosher salt, freshly ground pepper
1 garlic clove, finely grated
2 tablespoons unsalted butter
2 tablespoons thinly sliced pickled red peppers (such as Peppadew)
¼ ounces Parmesan, finely grated
3 tablespoons finely chopped fresh mint
Toast pine nuts in a large skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl.?
Heat 1 Tbsp. oil in same skillet and cook panko, tossing often, until golden brown, about 3 minutes. Add to bowl with pine nuts; wipe out skillet.?
Heat remaining 1 Tbsp. oil in same skillet and cook cauliflower, tossing occasionally, until browned but not cooked through, 10–12 minutes. Season with salt and pepper and add ¾ cup water. Cook until cauliflower is crisp-tender and water has evaporated, 10–12 minutes. ?
Add garlic, butter, and pickled peppers to cauliflower and cook, tossing, until butter is melted and garlic and pickled peppers are fragrant, about 2 minutes. Remove from heat and mix in pine nuts and panko, Parmesan, and mint; season with salt and pepper.