Cauliflower steaks in butter with capers

Ingredients:

• 1 large head of cauliflower (about 1.1 kg)
• 6 tablespoons unsalted butter, room temperature
• 2 tbsp chopped fresh parsley
• 1 tbsp capers in brine, drained and chopped + 1 tsp brine
• Zest of 1 lemon

Preparation:

1. Position the oven rack in the middle, place a baking sheet on it, and preheat to 230°C (430°F). Slice the cauliflower through the core into 2.5cm-thick steaks. It's okay if the outer steaks fall apart; just cook them along with the rest.
2. Place 2 tablespoons of butter on a hot baking sheet, return the sheet to the oven, and let the butter melt for about 30 seconds. Remove the baking sheet from the oven and tilt it to grease it with butter. Place the cauliflower steaks and any fallen florets on the baking sheet. Roast in the oven until the cauliflower is golden brown on the bottom and tender (a knife should slide in with a slight resistance), about 12 minutes. Generously season the cauliflower with salt, turn it over with a spatula, sprinkle with salt, and continue roasting until tender, about 10 more minutes.
3. While the cauliflower is roasting, mash the remaining 4 tablespoons of butter in a small bowl with a fork. Add the parsley, capers, caper brine, lemon zest, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. When the steaks are done, transfer them to a serving platter or individual plates. Spoon a little butter over each steak and scatter any remaining florets around the steak. Serve the cauliflower hot.