INGREDIENTS
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1/2 large head of cauliflower, broken into florets (about 5 cups)
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2 tablespoons unsalted butter or olive oil
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10 scallions, finely chopped
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1 jalapeño, seeds removed, finely chopped
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1/3 cup coarsely chopped cilantro, plus whole leaves for serving
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Kosher salt, freshly ground pepper
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Flaky sea salt (for serving; optional)