Crispy Cauliflower With Capers, Raisins, And Breadcrumbs

• 1 large head of cauliflower (2 pounds), cut into 2" florets
• 6 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 3 garlic cloves, thinly sliced
• 2 tablespoons salt-packed capers, soaked, rinsed, patted dry
• 3/4 cup fresh coarse breadcrumbs
• 1/2 cup low-salt chicken broth
• 1 teaspoon anchovy paste (optional)
• 1/3 cup golden raisins
• 1 tablespoon white wine vinegar or Champagne vinegar
• 2 tablespoons chopped flat-leaf parsley

1. Preheat oven to 425u0b0F. 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:
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.
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:
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.

head of cauliflower, olive oil, kosher salt, garlic, salt, fresh coarse breadcrumbs, lowsalt chicken broth, anchovy paste, golden raisins, white wine vinegar, flatleaf

Taken from www.epicurious.com/recipes/food/views/crispy-cauliflower-with-capers-raisins-and-breadcrumbs-368258 (may not work)