Preheat the oven to 400 degrees F.
Trim the outer leaves off the cauliflower and cut out the stem just enough so it can sit up straight.
In a medium size pot, steam the cauliflower for 10 minutes until "al dente" (this will help speed up the cooking process in the oven).
Transfer the steamed cauliflower to a casserole dish and brush it with olive oil and sprinkle with sea salt.
Roast the cauliflower until golden and tender, about 20-25 minutes.
Pumpkin seed parmesan: In a high-speed blender, blend ingredients until it becomes a powder. Set aside.
Lemon sauce: In a high-speed blender, blend all ingredients until smooth, and set aside.
Once the cauliflower is out of the oven, pour sauce over cauliflower and garnish with capers, fresh herbs and pumpkin seed parmesan.