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Preheat oven to 375 degrees. Place garlic on a metal sheet pan and drizzle with Fustini's olive oil. Season with salt and pepper. Place the garlic in the hot oven for 20-30 minutes, or until golden brown and softened. Let cool to room temperature. Cut in half crosswise and squeeze out the soft roasted garlic meats.
Place the roasted garlic, capers, lemon and parsley on a cutting board. Drizzle with Fustini's Sicilian Lemon balsamic and Gremolata olive oil. Toss and chop until paste forms. Transfer to a bowl and drizzle with more olive oil if needed.
Prepare a hot grill. Cut the cauliflower into 1-1 1/2 inch steaks. Drizzle the steaks with Fustini's Robust Single Varietal olive oil and season with salt and pepper. Grill until marks for or the cauliflower has slightly browned, 3-5 minutes. Turn the steaks over and cook on the other side until done, another 3-5 minutes. Arrange on a serving plate and spread with the herb caper mixture.
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