Girl & The Goat Roasted Cauliflower - cooking recipe

Ingredients

FOR CAULIFLOWER
2 tablespoons oil
4 cups cauliflower, sliced
salt, to taste
2 tablespoons water
1 teaspoon crunch butter (recipe follows)
1 tablespoon pine nuts, toasted
2 tablespoons pickled peppers
1 ounce parmesan cheese, grated
1 tablespoon mint, torn
FOR GARNISH
2 teaspoons pine nuts, toasted
2 teaspoons parmesan cheese, grated
2 teaspoons mint, torn
FOR CRUNCH BUTTER
4 ounces unsalted butter, softened
2 garlic cloves, grated
2 tablespoons grated parmesan cheese
2 tablespoons panko breadcrumbs
salt, to taste

Preparation

TO MAKE CRUNCH BUTTER:
In a mixer fitted with a paddle attachment, combine all ingredients and whip until light and fluffy.
TO MAKE CAULIFLOWER:
Heat oil in saute pan.
Add cauliflower and cook until carmelized. Toss and continue to cook until carmelized on all sides. Season with salt.
Add water and steam cauliflower until cooked.
Add crunch butter and toss to coat. Then add pine nuts and pickled pepper. Toss until heated.
Remove from heat. Add parmesan and mint. Toss to combine.
Plate or platter as desired and garnish with additional parmesan, pine nuts, and mint.