Thanksgiving Veggie

• 1 large head of cauliflower 2 lbs cut into 2" florets
• 6 tbsp. olive oil divided
• kosher salt and freshly ground black pepper
• 3 cloves garlic, sliced thin
• 2 tbsp capers
• 3/4 cup coarse breadcrumbs
• 1/2 cup low salt chicken broth
• 1 tsp anchovy paste
• 1 tbsp. white wine or Champange vinegar
• 2 tbsp chopped flat leaf parsley

1. Toss cauliflower florets with 3 tablespoons of 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
2. Do Ahead
3. Cauliflower can be make 4 hours ahead. let stand at room temperature.
4. Meanwhile heat 3 tbsp of olive oil in a small sauce pan over medium heat add garlic and coos stirring until golden 5-6 minutes, add capers until they start to pop, 3 minutes longer. add breadcrumbs and toss to coat. Cook stirring often until breadcrumbs are golden transfer to plate set aside. Add chicken broth and anchovy paste to saucepan, bring to a boil, add golden raisins and white wine vinegar and cook until all liquid is absorbed.
5. Transfer warm cauliflower to serving bowl, scatter raisin mixture over and toss

head of cauliflower, olive oil, kosher salt, garlic, capers, coarse breadcrumbs, chicken broth, anchovy, white wine, flat leaf parsley

Taken from www.epicurious.com/recipes/member/views/thanksgiving-veggie-52868911 (may not work)