Cauliflower Steaks with Pickled Peppers, Capers and Parmesan

To make a satisfying vegetarian main, we cut thick cauliflower “steaks” from the center section of the whole head; you’ll get two steaks per head. The ends that are left over tend to fall apart because they’re detached from the core, but don’t discard them—use them to make cauliflower rice, roast them separately or make them into soup. The savory-sweet topping for these cauliflower steaks riffs on a recipe in “Six Seasons” by Joshua McFadden.