Name: Skillet-Roasted Cauliflower with Panko
Yield: 4 Servings
Ingredients: 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

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Alex Lau

Browning, then steaming the cauliflower lets you get color on it while ensuring it’s tender in the center.

Recipe notes