Crispy Cauliflower with Capers, Raisins, and Breadcrumbs

Ingredients

• •1 head cauliflower
• •6 tablespoons olive oil
• •to taste kosher salt and black pepper
• •3 cloves garlic
• •2 tablespoons salt-packed capers
• •¾ cup fresh coarse breadcrumbs
• •½ cup low-salt chicken broth
• •1 teaspoon anchovy paste
• •⅓ cup golden raisins
• •1 tablespoon white wine vinegar
• •2 tablespoons flat-leaf parsley

Cooking Instructions

1. 1.

   Preheat oven to 425°F. Toss cauliflower florets with 3 tablespoons olive oil in a large bowl; season mixture with salt and pepper. Divide cauliflower mixture between 2 large rimmed baking sheets, spreading out in a single layer. Roast, tossing occasionally, until cauliflower is golden and crispy, about 45 minutes. DO AHEAD: Cauliflower can be made 4 hours ahead. Let stand at room temperature. Reheat before using.

   45 min

2. 2.

   Meanwhile, heat remaining 3 tablespoons olive oil in a small saucepan over medium- low heat. Add garlic and cook, stirring occasionally, until just golden, 5-6 minutes. Add capers and cook until they start to pop, about 3 minutes longer. Add breadcrumbs and toss to coat. Cook, stirring often, until breadcrumbs are golden, 2-3 minutes; transfer breadcrumb mixture to a plate and set aside.

   12 min

3. 3.

   Add chicken broth and anchovy paste (if using) to same saucepan. Bring to a boil. Add golden raisins and white wine vinegar and cook until almost all liquid is absorbed, about 5 minutes. Remove from heat and set aside. DO AHEAD: Breadcrumb and raisin mixtures can be made 2 hours ahead. Rewarm raisin mixture before continuing.

   5 min

4. 4.

   Transfer warm cauliflower to a serving bowl. Scatter raisin mixture over, then toss to distribute evenly. Season to taste with salt and pepper. Sprinkle cauliflower with breadcrumb mixture and parsley.

   5 min