Total time: 15 minutes
1 lb. cauliflower florets, about 4 cups
1/4 tsp. sea salt
1 Tbsp. extra virgin olive oil
3 Tbsp. pine nuts, chopped
1 clove garlic, minced
1 tsp. lemon zest from organic lemon
1 Tbsp. fresh lemon juice (or more to taste)
3 sprigs flat-leaf parsley, chopped
Steam cauliflower until it is tender but still has some bite, 3-5 minutes. Allow the cauliflower to cool slightly.
In a small saute pan, heat oil over medium heat. Saute pine nuts until just starting to brown (1-2 minutes). Stir in garlic and cook 1 minute more. Remove from heat and transfer to a large bowl.
Allow the nuts to cool to touch, then mix in lemon zest, lemon juice, and parsley. Pour over the cauliflower and toss until well coated. Season with salt to taste.