I recently cooked some pan fried cauliflower florets.
These were cooked in butter with some Schwarz seasoning.
The key for me is to ensure that the cauliflower is cooked, but that it isn’t overcooked and falls apart.
I also slice the florets in half to have a flat edge when they go in the pan. I like a nice caramelisation on the edges which adds texture and flavour.