Cut the cauliflower into bite-sized florets, about ½-inch thick.
Heat a large skillet over medium-high heat. Add oil and swirl to coat the bottom of the pan, then add the florets. Cook cauliflower on high heat, stirring occasionally, until tender with a crispy, charred crust. Remove from heat.
Season with Yakima Applewood Smoked Salt and black pepper. Garnish with chopped parsley and pistachios.