Originally Posted by
JBord
Please do post any tweaks you try. I agree, there are so many different flavors that play well together here that you can probably make some fun modifications.
Having grown up in the midwest in the 70's and 80's, our veggies were typically just boiled to death, maybe with a bit of butter on top. It was a real revelation to me when I started eating dishes like this as an adult, where the vegetables were roasted or sauteed and actually had flavor.
I almost always roast cauliflower in the oven....this recipe is more of a pan roast which I liked much better. I used to roast brussels sprouts in the oven but I now do those on top of the stove too (cut in half, cut side down in oiled pan with lid and don't flip...they will get really golden brown and carmelized on the cut side) like this cauliflower. And no need to buy a whole head of cauliflower if you don't want to...the bagged florets would be fine. I am going to do it with some of the pretty colored (purple or gold) cauliflower next.
I am not sure the panko in the crunch butter added anything to this but the garlic and parmesan for sure did so I would keep that. And I would always just do the jarred pickled pepperoncini because I love that anyway. And next time I will be brave and try more mint.