Crispy Cauliflower with Capers, Raisins and breadcrumbs

By á-2799

to make breadcrumbs, let cubes of ciabatta dry out, then buzz them into coarse crumbs in a food processor

Ingredients

• 1 lg head cauliflower (2 lb) cut into 2" florets
• 6 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 2 tbsp capers, rinsed, patted dry
• 3/4 c fresh coarse breadcrumbs
• 1/2 c chicken broth
• 1 tsp anchovy paste
• 1/3 c golden raisins
• 1 tbsp white wine vinegar
• 2 tbsp chopped flat-leaf parsley

Preparation

Step 1

Preheat oven to 425. Toss cauliflower florets with 3 tbsp 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.
Meanwhile heat remaining 3 tbsp 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 crumbs are golden, 2-3 minutes. Transdfer breadcrumb mixture to a plate and set aside.
Add chicken broth and anchovy paste to same saucepan. Bring to a boil. Add raisins and vinegar and cook until almost all liquid is absorbed, about 5 minutes. Remove from heat and set aside.
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.