Rinse cauliflower and remove outer leaves. Trim the stem so it's about level with the bottom of the crown. Set the crown on a cutting board, stem side down, and slice in half, making a cut straight down the center. Continue making parallel cuts, about ¾ inch apart, to cut the cauliflower into about 6 slabs.

Stir flour, salt and pepper together in a shallow dish.

Coat the bottom of a large nonstick skillet generously with oil and place over medium heat. Take one of your cauliflower slabs and dredge each side in the flour mixture. If you have a tough time getting it to stick, try brushing the surface of the cauliflower with a bit of non-dairy milk or water. Place the coated cauliflower slab into the skillet. Repeat for remaining slabs, arranging in a single layer in the skillet and avoiding overcrowding. Cook them in batches if they don't all fit nicely, adding oil to the skillet as needed.

Cook cauliflower slabs for about 5 minutes, gently flip and cook five minutes more on opposite side, until they're just tender. Handle them carefully, as the coating is rather fragile. Remove from skillet and transfer to a paper towel-lined plate.

Place vegan butter into skillet. When butter is melted, add shallot. Lower heat and cook for 5 minutes. Add wine, lemon juice and capers to skillet. Raise heat back up to medium and bring to a simmer. Allow to cook until reduced by half, about 5 minutes. Taste-test and season the sauce with salt and pepper to taste.

Return cauliflower to skillet, and allow to cook just another minute or so, so it tenderizes a bit more and the coating sucks up some of the sauce.

Divide pasta onto plates and top with cauliflower. Sprinkle with parsley and serve.