Preheat the oven to 400F. Melt the butter and whisk it together with the lemon juice. Turn the cauliflower upside down and pour ⅔ of the butter mixture into the cauliflower, shaking it around a bit to help it stick.

Turn the cauliflower over and place it in an 8-10 inch skillet or baking dish (some of the butter will spill out, that's ok!). Pour the rest of the butter and lemon juice on top of the cauliflower. Pour the stock into the bottom of the dish and scatter the tomatoes around the cauliflower. Sprinkle the entire dish liberally with salt and pepper.

Roast the cauliflower for 40-50 minutes until browned on top and tender to the stem. Remove from the oven and sprinkle with the lemon zest and fresh thyme leaves.

Cut into wedges or serve whole, with any accompaniments you'd like. Enjoy!