Makes 4 servings.

3 Tbsp extra-virgin olive oil
2 Tbsp unsalted butter
1 large head Red Dog cauliflower, cut into 1″ florets
Sea salt and freshly ground pepper
1 shallot, minced
1/4 tsp red pepper flakes
1/2 tsp smoked sweet paprika
2 Tbsp honey
1/2 lemon

In a large frying pan over medium heat, warm 2 tablespoons of the oil and melt the butter. Add the cauliflower florets, sprinkle with a generous pinch of salt, and toss gently to coat the florets. Spread the florets into one layer and cook, without stirring, until the undersides are lightly browned, 3-4 minutes. Flip each piece over and continue cooking, undisturbed, until evenly browned, 3-4 minutes. Repeat until all sides are evenly browned, 3-5 minutes longer. 

Add the remaining tablespoon oil, the shallot, red pepper flakes, and paprika to the pan. Cook, stirring occasionally, until the shallot is softened, 2-3 minutes. Add the honey and 2 tablespoons water and saute until the liquid reduces to a glaze, 2-3 minutes. Squeeze the joice from the lemon half over the cauliflower, stir to combine, and cook for 30 seconds. Remove from the heat. Taste and adjust the seasonings with salt and pepper. 

Transfer the cauliflower to a warmed bowl and serve right away.