Skillet-Roasted Cauliflower with Panko

By LRay

Bon Appetit, November 2015, page 12. Browning, then steaming the cauliflower lets you get color on it while ensuring it’s tender in the center.

Ingredients

• 2 tablespoons pine nuts
• 2 tablespoons vegetable oil, divided
• 1/4 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)
• 1/4 ounces Parmesan, finely grated
• 3 tablespoons finely chopped fresh mint

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

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.