Instructions

For the salsa

1. Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5-7 minutes. Let cool, then coarsely chop. Set aside. If cooking cauliflower in the oven, increase temperature to 425° for roasting cauliflower. If grilling, heat grill to medium-high.
2. Heat oil and capers in a small saucepan over medium, swirling often, until capers burst and are golden brown and crisp, about 5 minutes. Carefully pour oil and capers into a small heatproof bowl; let cool.
3. Mix in walnuts, chile, parsley, mint, currants, vinegar, and lemon zest; season with salt.

For the steaks

1. Remove only the toughest outer leaves from cauliflower (leave on any tender inner leaves). Trim stem to create a flat base. Resting cauliflower on stem, cut in half from top to bottom, creating two lobes with stem attached. Trim outer rounded edge of each piece to create two 1½”-thick cauliflower steaks (the stem should hold the florets together); set steaks aside. Very coarsely chop remaining florets. (I like to roast them in the oven or on the grill and add to a green salad.)
2. Heat oil in a large skillet over medium-high. Add cauliflower steaks, oregano, and lemon zest. Cook, gently lifting up cauliflower occasionally to let hot fat run underneath, until steaks are deep golden brown (if oregano or lemon start to burn, place on top of steaks). Turn steaks and season with salt. Transfer skillet to oven or transfer the steaks to a hot grill, and roast or grill until cauliflower stems are fork-tender, 10–15 minutes.
3. Spoon salsa over and sprinkle with salt. Serve with lemon wedges for squeezing over.