Toss cauliflower florets with olive oil, thyme, and ¾ teaspoon sea salt in a large bowl until well coated.
Heat a large cast iron skillet over medium heat until a drop of water sprinkled on it sizzles.
Add cauliflower to the skillet and cook for 10 minutes, tossing every couple minutes, until cauliflower is golden brown.
Add broth to the skillet and cover it with a lid immediately. Steam cook the cauliflower for 3 to 5 minutes until just tender being sure not to overcook. The cauliflower should be golden brown and tender enough to bite through easily. Remove from heat and sprinkle with remaining ¼ teaspoon sea salt.
While cauliflower is cooking, add cherries, shallots, vinegar and bay leaf to a small covered saucepan and bring to a boil over medium-high heat. Continue to cook until the cherries burst open and the mixture is thickened, about 5 to 7 minutes.
Remove the bay leaf and transfer the cherry mixture to a food processor and pulse into a chunky sauce. Serve cherry sauce over the pan roasted cauliflower and serve warm. This would go exceptionally well with seared pork chops.