Step 1

Arrange a rack in lowest position of oven; preheat to 450°. Place 1 head of cauliflower on a cutting board and snap off green outer leaves. Use knife to shave off end of stem to create a flat surface on which the cauliflower can stand upright.

Step 2

Starting from one end, cut entire head of cauliflower into ½" slices, letting the pieces fall where they may. The pieces connected to the root will remain intact in planks.

Step 3

Transfer cauliflower to a rimmed baking sheet and drizzle with 3 Tbsp. oil. Season with salt and pepper and toss with your hands to make sure pieces are evenly coated, then arrange so they’re resting on a flat cut surface.

Step 4

Roast cauliflower on bottom rack until pieces are browned around the edges and undersides are deeply browned all over, 25–30 minutes.→ You can serve roasted vegetables cold too, you know

Step 5

While cauliflower is roasting, grate 1 oz. Parmesan on the large holes of a box grater. Set aside about half for garnishing.

Step 6

Coarsely chop 1 Tbsp. capers, then toss all capers in a small bowl with remaining 2 Tbsp. oil. Cut 1 lemon in half and squeeze in juice.→ What even are capers, anyway?

Step 7

When cauliflower is ready on the first side, remove baking sheet from oven and place on a work surface. Using a spatula, turn pieces over so browned sides are facing up. Sprinkle Parm NOT set aside for garnish over cauliflower.

Step 8

Return sheet to oven and continue to roast until second side of cauliflower is browned and Parm is toasty smelling and browned, 10–12 minutes.

Step 9

Let cool a few minutes, then transfer cauliflower to a plate with spatula and drizzle lemon-caper dressing over.

Step 10

Season with a bit more salt and pepper, then top with reserved Parm.