Step 1

In a Dutch oven over medium, melt the butter. Add the honey, bay and paprika, then cook, stirring, until fragrant, about 30 seconds. Stir in 1 cup water and ¾ teaspoon salt; bring to a boil over medium-high. Stir in the cauliflower, then cover and cook until just tender when pierced with the tip of a knife, about 8 minutes, stirring once halfway through.

Step 2

Uncover and cook over high, stirring occasionally, until the water evaporates, about 5 minutes. Off heat, remove and discard the bay, then stir in the vinegar. Taste and season with salt and pepper.