Step 1

Preheat grill to about 500 degrees. You want it hot!

Step 2

Remove leaves from cauliflower heads, and carefully cut root out, removing as little of the core of the cauliflower as possible.

Step 3

Lie the head root side down, and with a very sharp knife slice the heads down the middle, and then cut 1/4-1/2 inch slices. You may only be able to get a few slices out of each head before the cauliflower starts to come apart. This is ok! Reserve that for another use.

Step 4

Place slices on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.

Step 5

Place cauliflower slices on the grill, turning carefully after a few minutes, once the cauliflower has charred. Once it's just tender, it's ready to remove from the grill. Seat aside on a plate as you prepare the lemon caper sauce.

Step 6

Add olive oil to a saute pan set over medium heat. Add onion and garlic, sauteéing until fragrant, about 2 minutes.

Step 7

Add the zest of your lemon. Halve the lemon, and using a citrus press, squeeze the juice directly into the pan. Add vegetable stock and stir the mixture to combine. Simmer for about 10 minutes, until sauce has thickened and reduced. Stir in capers.

Step 8

Top grilled cauliflower steaks with the sauce and garnish with parsley.