Cut one head of cauliflower into large florets. Toss in a bowl with olive oil, salt, pepper, italian seasoning and minced garlic then pour into a cast iron skillet
place sliced lemon wheels through out the skillet then top with capers and grated parmesan or romano cheese. Add white wine to the skillet. Roast for about 45 Minutes until cauliflower is tender. Place a few tablespoons of butter in the pan to melt lightly toss the cauliflower to coat with sauce in the pan. Garnish with fresh parsley ang oregano.