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1
Position an oven rack in the center of the oven, put a baking sheet on it and preheat to 450 degrees F. Cut the cauliflower through the core into 1-inch-thick steaks.
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2
It's fine if some of the end steaks break into florets; just cook them along with the rest.
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3
Put 2 tablespoons of the butter on the hot baking sheet, return the sheet to the oven and let the butter melt and bubble, about 30 seconds.
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4
Remove the baking sheet from the oven and tilt to coat it with butter.
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5
Arrange the cauliflower steaks and any stray florets on the baking sheet.
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6
Roast until the bottom of the cauliflower is dark brown and almost tender (a knife inserted in the steaks should meet a little resistance), about 12 minutes.
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7
Generously sprinkle the cauliflower with salt, flip with a spatula, sprinkle with salt and continue to roast until the cauliflower is tender, about 10 minutes more.
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8
While the cauliflower roasts, mash the remaining 4 tablespoons butter with a fork in a small bowl.
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9
Mash in the parsley, capers, caper brine, lemon zest, 1/4 teaspoon salt and one grind of pepper.
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10
When the steaks are done, transfer them to a serving platter or individual plates.
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11
Dollop some compound butter on top of each steak and scatter any stray florets around them.
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12
Serve hot.
