Trim, core, and cut 1 medium head cauliflower into 1-inch florets (about 6 cups)

Finely chop 1 medium shallot (about 1/4 cup)

Mince 2 garlic cloves

Drain and rince 2 15oz. cans of cannellini beans

Finely grate zest from 1 large lemon (about 1 tablespoon) then juice the lemon (3-4 tablespoons)

Drain 3 tablespoons capers

Heat 1/4 cup olive oil in a Dutch oven (or 12-inch large high-sided skillet) over medium-high heat until shimmering. Add the cauliflower. Season with 1/2 teaspoon of the kosher salt and stir to coat with the oil. Spread into an even layer and cook undisturbed until the bottom is browned, 3 to 4 minutes. Stir and cook, stirring occasionally until lightly browned all over - about 3 minutes more. Reduce heat to medium. Add shallot and garlic. Cook, stirring occasionally until fragrant but not browned, about 1 minute.

Add the beans, 2 cups low-sodium vegetable broth, remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir to combine. Bring to a summer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the cauliflower is just tender, stirring occasionally - 5 to 7 minutes.

Remove the pot from the heat. Add the lemon zest, lemon juice, capers, and all but one tablespoon of the parsley. Stir to combine. Garnish with the remaining parsley and serve.