Place the cauliflower steaks (1 head) on a baking sheet, season lightly with salt, and drizzle with 2 Tbsp of the olive oil. Flip the cauliflower and repeat.

Roast until the cauliflower begins to take color, then remove from the oven.

Meanwhile, in a medium bowl, combine 2 Tbsp of the olive oil, garlic (2 cloves), red pepper flakes (¼ tsp), and anchovies (6 fillets) and mash into a rough paste with a fork.

Spread the paste over the cauliflower, then sprinkle with the bread crumbs (¼ cup) and caciocavallo (¼ cup).

Return the cauliflower to the oven and roast until it is beginning to char and brown, then remove from the oven.

In a small bowl, mix the remaining 2 Tbsp olive oil with the lemon juice, zest (½ lemon), and mint (2–3 sprigs).

Drizzle over the cauliflower before serving.