Slice cauliflower head into 1 inch slices.
In large saucepan add cauliflower and enough water to cover cauliflower (about 1/2 inch).
Bring water to a boil and steam cauliflower until tender, but firm; about 3 minutes
Remove from pan to cool and drain water.
Mix flour and spices together in flat bowl or plate for dredging.
Place Almond milk in separate bowl and dredge cauliflower in milk, then in Flour mixture
Preheat large pan with olive or almond oil; about 1/2 inch on medium high heat.
Place cauliflower steaks in pan to fry on both sides until golden brown. Set aside
Melt butter in large pan on medium heat.
Add garlic and stir not to burn.
Add flour and stir to combine.
Slowly add vegetable broth a little at a time and stir until smooth.
Add Almond milk and combine.
Bring to a simmer adding lemon slices, capers, and lemon juice .
Simmer for a few minutes and turn off heat.
Place cauliflower steaks on a plate and drizzle sauce over each steak.
I served this with broccolini and drizzled some of the sauce on that as well. A great alternative to bearnaise sauce.