Method

• To prep the cauliflower, remove any leaves at the base and trim the stem
• Now cut it into tiny trees - and by tiny, I mean most florets aren't much larger than a table grape
• Make sure the pieces are relatively equal in size, so they cook in the same amount of time
• Rinse under running water, and set aside
• Heat the olive oil and fine grain salt in a large skillet over medium-high heat
• When hot, add the cauliflower and stir until the florets are coated
• Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula
• Brown a bit more and continue to sauté until the pieces are deeply golden - all told about six minutes
• In the last 30 seconds stir in the garlic
• Remove from heat and stir in the chives, lemon zest, and dust with a bit of freshly grated Parmesan cheese and a pinch of flaky sea salt (if you have it on hand)
• Serve immediately