Preheat the oven to 425F. Quarter the cauliflower and cut out the ribs. Set one quarter of the cauliflower aside. Break the rest of the cauliflower into large florets roughly the same size. If any florets are too large, cut in half with a knife. Toss the florets in a large bowl with 2 tablespoons of the olive oil and a few pinches of salt. Spread the cauliflower on a baking sheet and bake for 20-25 minutes, turning the cauliflower halfway through the cooking process, until browned and cooked to your liking.

In a sauté pan over medium heat, heat ¼ cup of the olive oil, and fry the capers, shaking the pan often to cook evenly. Do take care since the capers may burst and sometimes jump out of the pan. You may want to cover the pan with a lid. Once the capers are light brown and toasted, strain and allow them to drain on a few pieces of paper towel. 

Cut the remaining quarter of cauliflower across into very thin slices, using only the florets and not the stem. Coarsley chop the parsley leaves. Combine the raw cauliflower, parsley, and fried capers in a small bowl.

In a blender or food processor, blend the lemon juice, garlic, egg yolk, Worcestershire sauce, and mustard untli combined. While the blender is running, slowly add the remaining 1 cup olive oil in a slow, steady stream. If the consistency is too thick, add 1 tablespoon water. Add the Parmesan and blend until combined. Transfer the dressing to a small bowl and season with pepper.

To assemble the dish, spoon ¼ cup of dressing into a thin layer covering the bottom of your serving dish. Place the cooked cauliflower on top of the dressing in an even layer. Dress the raw cauliflower salad with 3 to 4 tablespoons of the dressing or until well coated. Salt to taste. Spread the raw cauliflower salad on top of the cooked cauliflower. Feel free to garnish with additional parsley and cracked pepper. Cauliflower can be stored in the fridge for 3–4 days in an airtight container.