Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a shallow bowl, mix the flour, salt, black pepper, and garlic powder.

In another bowl, add plant-based milk. In a third bowl, place breadcrumbs.

Dredge each cauliflower steak/floret first in the flour mixture, then dip in plant-based milk, and finally coat with breadcrumbs.

Heat olive oil in a large skillet over medium heat and pan-fry the cauliflower for 2-3 minutes per side until golden.

Transfer to a baking sheet and bake for 15 minutes, flipping halfway through, until crispy.

In the same skillet, melt vegan butter over medium heat. Add garlic and sauté for 1 minute.

Stir in vegetable broth, lemon juice, capers, and red pepper flakes. Simmer for 3-4 minutes until slightly thickened.

Spoon the sauce over the crispy cauliflower and garnish with fresh parsley.

Serve hot with pasta or mashed potatoes.