1/2inchlarge head cauliflowercut into 1- florets (See Note 1)
Preheat oven to 400°F.
In a small bowl mix the salt, pepper and Italian seasoning together.
In a medium bowl whisk together 2 tablespoons of the olive oil and lemon juice.
Add the chicken thighs to the oil and lemon mixture, tossing to coat and rest for 5 minutes.
Lay the chicken thighs flat on a rimmed baking sheet lined with aluminum foil. Sprinkle each chicken thigh with seasoning mixture and lemon zest.
Roll up thigh and wrap with a slice of prosciutto. Flip so end of prosciutto is on bottom and repeat with remaining thighs. No toothpick required to secure. Be sure there is plenty of room around each thigh on baking sheet.
In a medium bowl add the cauliflower florets and 2 tablespoons of olive oil, sprinkle with remaining 1/2 teaspoon of sea salt and toss to coat. Distribute cauliflower around chicken on baking sheet. Bake until chicken is cooked through, 20-24 minutes.
Remove chicken from baking sheet and allow to rest. With a spoon toss cauliflower to turn and return to oven and roast another 10 minutes. Serve with chicken.
1. 1/2 large head of cauliflower should come to approximately 4 cups.