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Skillet-Roasted Cauliflower with Panko

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



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.