Name: Crispy Cauliflower with Capers, Raisins, and Breadcrumbs
Yield: Makes 8-10 servings
Ingredients: 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

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Crispy Cauliflower with Capers, Raisins, and BreadcrumbsPhoto by Christopher Testani

The secret behind this Sicilian-inspired dish: crunchy homemade breadcrumbs. To make your own, let cubes of ciabatta or another white bread dry out, then buzz them into coarse crumbs in a food processor.

Recipe information

Yield
Makes 8-10 servings

Ingredients

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

Preparation

Step 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. Let stand at room temperature. Reheat before using.
Step 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.
Step 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: Breadcrumb and raisin mixtures can be made 2 hours ahead. Rewarm raisin mixture before continuing.
Step 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.