Place a rack in lowest position of oven; preheat to 450°. Clean cauliflower, trim stem then cut into one-inch thick planks (some pieces will fall off and that’s okay)

Transfer cauliflower to a rimmed baking sheet and drizzle with 3 Tablespoons oil. Turn pieces to coat both sides. Season with salt and pepper

Roast cauliflower on bottom rack until pieces are browned around the edges and on the undersides, about 15-20 minutes.

When cauliflower is browned on the underside, remove baking sheet from oven and place on a work surface. Using a spatula, turn cauliflower pieces over so browned sides are facing up. Sprinkle one ounce of the Parmesan over cauliflower. Return sheet to oven and continue to roast until second side of cauliflower is browned and Parmesan is toasty, about 10 minutes.

While cauliflower is finishing, coarsely chop capers, then whisk in a small bowl with 2 Tablespoons oil and lemon juice.

When cauliflower is browned on both sides, remove to a serving dish. It can be left as large planks or broken into florets. Drizzle with dressing, then top with remaining parmesan and herbs if using. Season to taste with additional salt and pepper as needed.