Roasted Cauliflower Slabs with Caper-Raisin Relish

Method

1. Set a rimmed sheet pan on the bottom oven rack, and a second one above it if you have one, and heat the oven to 450°F for at least 20 minutes.
2. Trim the leaves and cut each head into two 1-inch slabs through the core. Chop the leftover florets into chunks, pat everything dry, and rub with the roasting oil and ½ tsp of the salt.
3. Lay the slabs on the hot bottom pan so they sizzle, and spread any chunks that do not fit in a single layer on the second preheated pan. Roast 12 minutes, flip, and roast 10 to 12 minutes more, until deep brown at the edges and a knife slides through the core.
4. While they roast, toast the pepitas in a dry skillet for 2 minutes, until they pop and smell nutty. Soak the raisins in the lemon juice and 2 tbsp warm water for 10 minutes to plump. Stir in the capers, shallot, garlic, relish oil, parsley and the remaining salt.
5. Plate the slabs, spoon on the relish with its juices, and scatter the pepitas.