Start by making the Lemon Caper Cauliflower sauce.  Bring a medium pot of water to a boil - add a big pinch of salt and half of the cauliflower florets

Cover and boil the cauliflower for 10 minutes or until the florets are very soft.  Drain and set aside.  

Meanwhile preheat the oven to 400.  Pat dry the cod filets. 

Add the cod filets, and the remaining cauliflower to a large greased baking sheet.  Add the capers, minus 1 tbsp to be used for the sauce, to the baking sheet as well.  

Drizzle the cod, cauliflower and capers with olive oil and season lightly with salt and pepper.  Bake at 400 for 12-15 minutes or until the cod filets are flaky all the way through.  

While the cod bakes, finish making the Lemon Caper Cauliflower sauce.  Melt butter in a small saute pan and add garlic.

Saute garlic for 30 seconds then add the wine and cook an additional 2-3 minutes. 

Combine the garlic and its cooking liquid with the reserved 1 tbsp capers, lemon juice, and cooked cauliflower in a large bowl.  Use an immersion blender to puree into a smooth sauce

To serve, spoon the sauce on to the bottom of each plate.  Add a cod filet and some of the roasted cauliflower and capers.  Sprinkle everything with parsley.  Serve extra lemon wedges on the side if anyone wants more acidity with their fish.