Toast the pine nuts in a large skillet over medium high heat, stirring frequently, until golden brown. This will take 2-3 minutes. Transfer to a small bowl.

Heat 1 teaspoon of oil in the same skillet and add the panko. Stir often until brown. Remove from skillet and put in bowl with pine nuts.

Add the remaining oil to the skill and add the cauliflower, stirring occasionally, until browned, about 10 minutes. Sprinkle with salt and pepper and add 1 cup water.

Heat over high heat until cauliflower is tender crisp and all the water has evaporated, about 10 minutes.

Add in the garlic and butter and cook for 1 minute.

Remove from heat and toss with panko, pine nuts, and Parmesan.