Ingredients
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
Preparation
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
Do Ahead
Cauliflower can be make 4 hours ahead. let stand at room temperature.
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.
Transfer warm cauliflower to serving bowl, scatter raisin mixture over and toss
