Crispy Cauliflower with Capers, Raisins, and Breadcrumbs

Ingredients

• 1 teaspoon anchovy paste 
• 2 pounds cauliflower cut into 2" florets
• 1 tablespoon citrus champagne vinegar 
• 0.8 cup coarse salt fresh
• 2 tablespoons flat parsley chopped
• 3  garlic clove thinly sliced
• 0.3 cup golden raisins 
• 10 servings pepper black freshly ground
• 0.5 cup chicken broth 
• 6 tablespoons olive oil divided
• 2 tablespoons salt-packed capers dry rinsed

Equipment

• bowl
• baking sheet
• sauce pan
• oven

Directions

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.
2. Let stand at room temperature. Reheat before using.
3. Meanwhile, heat remaining 3 tablespoons olive oil in a small saucepan over medium- low heat.
4. Add garlic and cook, stirring occasionally, until just golden, 5-6 minutes.
5. Add capers and cook until they start to pop, about 3 minutes longer.
6. 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.
7. Add chicken broth and anchovy paste (if using) to same saucepan. Bring to a boil.
8. Add golden raisins and white wine vinegar and cook until almost all liquid is absorbed, about 5 minutes.
9. Remove from heat and set aside. DO AHEAD: Breadcrumb and raisin mixtures can be made 2 hours ahead. Rewarm raisin mixture before continuing.
10. Transfer warm cauliflower to a serving bowl. Scatter raisin mixture over, then toss to distribute evenly. Season to taste with salt and pepper.
11. Sprinkle cauliflower with breadcrumb mixture and parsley.