Skillet Roasted Cauliflower with Panko
From Bon Appetit. Serves 4. I prepared the panko and pine nuts ahead and chopped the mint. Also had the cauliflower all cut up and ready to go. I did not use the peppers and it was still enjoyed by all.
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.