With a long, sharp knife, slice the swordfish pieces thinly, to create 3 ounce pieces. Pack 2 tablespoon of stuffing in each slice, then roll up the swordfish or fold the edges together to create packets. Secure the swordfish with toothpicks.
To cook, heat some cooking oil in a pan, season the swordfish packets with salt and pepper, dredge in the flour, then tap off the excess and brown about 2-3 minutes on each side, until hot throughout. Remove the swordfish from the pan and keep warm.
While the swordfish is cooking, heat 1 tablespoon oil in a pan and cook the cauliflower until lightly browned, season the cauliflower with salt and pepper and keep warm.
Deglaze the swordfish pan with the wine and reduce by half. Add the milkweed capers and stock, then increase the heat, swirl in the butter and stir the sauce to thicken it. Season the sauce with lemon juice to taste and salt and pepper if needed, then add the parsley.
To serve, divide the cauliflower between four warmed plates. Arrange the swordfish packets on the cauliflower, spoon some of the sauce on each and serve immediately.
Notes
Marlin can be used in place of sword fish, as well as tuna or skate.