Cauliflower Steaks with Herb Salsa Verde

In a large bowl, whisk the parsley with the cilantro, tarragon, capers, cornichons, garlic, mustards, and olive oil. Cut the cauliflower from top to bottom into four 1/2-inch-thick steaks. Generously season them with salt and pepper. In a very large skillet, heat the canola oil until very hot. Add the cauliflower in a single layer and cook over high heat until browned, 2 to 3 minutes. Carefully turn the steaks, add the wine, and cook until it is evaporated and the cauliflower is easily pierced with a knife, 3 to 5 minutes.