SKILLET ROASTED CAULIFLOWER WITH PANKO

SKILLET ROASTED CAULIFLOWER WITH PANKO image

Number Of Ingredients 11

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2 tablespoons Pine nuts
2 tablespoons Vegetable Oil (divided)
1/4 cup Panko
1 head Cauliflower
1 pinch kosher salt
1 pinch Black pepper
1 clove Garlic clove
2 tablespoons Butter, unsalted
2 tablespoons Pickled red pepper (Peppadew)
1/4 ounce Parmesan Cheese
3 tablespoons Fresh Mint (chopped)

Steps:

Toast pine nuts until golden brown (2 minutes).
In same skillet, toast panko in 1 Tablespoon of oil (3 minute). Add to pine nuts.
Heat remaining 1 T of oil and cook cauliflower (10 minutes). Season with S & P. Add 3/4 C of water. Cook until cauliflower is crisp tender and water has evaporated (10 minutes).
Add garlic, butter, and pickled peppers to cauliflower and cook, tossing until butter is melted and peppers are fragrant (2 minutes). Remove from heat and add pine nuts/panko mixture. Add parmesan, mint. Season with S & P.