Preheat oven to 425 degrees. Remove stems and greens from cauliflower heads and chop into bite-sized florets and arrange on a rimmed baking sheet.

Drizzle the cauliflower with olive oil and season with salt and pepper, and roast for 45 minutes – tossing the pieces for even cooking halfway through.

When the cauliflower is almost done cooking begin the sauce: in a small saucepan medium-low heat, melt the butter. Cook until you start to see the butter turn to a light nutty brown color and begin to foam.

Add the bourbon, maple syrup, and chopped walnut to the pan, stir together and cook for about 3 minutes until the mixture slightly reduces.

Transfer the roasted cauliflower to a serving bowl and toss with the brown butter sauce; garnish with fresh minced parsley before serving.