First, prepare the cauliflower. Spray the cauliflower with a little bit of cooking spray, sprinkle with some salt and pepper, and roast in the oven at 400 degrees for about 20-25 minutes. Depending on your oven and the size of the florets, this may take a bit more or a bit less.
Make the gremolata: add the diced lemon rind, diced garlic, minced parsley, and a pinch of salt to a cutting board. Use a knife to cut into the ingredients together so they mix well and dice even smaller. Set this aside.
Toast the pine nuts:in a skillet or cast iron pan, dry toast the pine nuts over medium heat, shaking often. You want them to have a nutty flavor, beautiful aroma, so take them off the heat once you notice they are turning a little tan. Take them out of the pan, so they don't continue to cook from residual heat.
Assemble the dish: Layer the cauliflower in a dish and top with the pine nuts and gremolata. Add some freshly ground pepper. Squeeze some lemon juice over the whole dish and watch the cauliflower turn pink!
