Skillet Roasted Cauliflower with Panko
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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