Preheat oven to 425 degrees F.

Slice cauliflower into 1 inch thick “steaks”.

Brush both sides of cauliflower steaks with olive oil and place them on a baking sheet. Do not use parchment paper or a silicone baking mat or you won’t get the beautiful caramelization.

Sprinkle with salt and place in oven to bake for approximately 10 minutes, the cauliflower should have a nice brown color to it before flipping. Then flip and continue to bake for another 10 minutes.

While the cauliflower bakes make your browned butter. Add the butter to a hot pan over medium heat.

As the butter cooks it will foam and then you will see little brown bits begin to form on the bottom. When the color of the butter reaches a deep golden-brown color it is done. Pour the brown butter into a bowl. You can strain the butter to remove the brown bits on the bottom or not. It’s up to you!

Add the capers and walnuts to the skillet over medium heat and lightly toast them for 2-3 minutes. Then add the brown butter back to the pan.

When the cauliflower has finished baking remove it from the oven and spoon the brown butter, capers, and walnuts over the cauliflower steaks.

Squeeze the lemon over the cauliflower and serve.