Preheat the oven to 400 degrees F. Core the cauliflower and cut into florets. Toss the florets, 3 tablespoons olive oil, salt, and pepper on a baking sheet. Roast until tender, about 30 minutes.
Cook the capers and chile in the remaining 2 tablespoons olive oil in a hot skillet for 1 minute.
Add the wine and cook until reduced by half, about 1 minute. Stir in the butter and season with salt and pepper.
