Crispy Cauliflower with Capers, Raisins and Breadcrumbs

By Jcassatly

Ingredients

• 1 large head of cauliflower (2lbs) cut into 2" florets
• 6 tbl. olive oil, divided
• 3 garlic cloves, thinly sliced
• 2 tbl. salt-packed capers, soaked, rinsed, patted dry
• 3/4 c. fresh coarse breadcrumbs
• 1/2 c. chicken broth
• 1 tsp anchovy paste (optional)
• 1/3 golden raisins (substitute cranberries)
• 1 tbl. wine wine vinegar or champagne vinegar
• 2 tbl. chopped flat leaf parsley

Details

Servings 8

Preparation

Step 1

1. preheat oven to 425. toss cauliflower florets with 3 tbl olive oil in a large bowl. season with salt and pepper. divide between 2 large rimmed baking sheets, spreading out in a single layer. Roast, tossing occasionally until cauliflower is golden and crispy, about 45 minutes.
( can do up to 4 hours ahead, let stand at room temperature. reheat before using)

2. heat 3 tbl. olive oil in small sauce pan over medium low heat. add garlic and cook, stirring occasionally, until just golden, about 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 to a plate and set aside.

3. add chicken broth and anchovy paste to the same pan, bring to a boil. Add raisins and white wine vinegar until almost all liquid is absorbed, about 5 minutes. Remove from heat and set aside.
( breadcrumb and raisin mixture can be done ahead- about 2 hours. rewarm raisin mixture only)

4. Transfer warm cauliflower to 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.

serve