Crispy Cauliflower with Capers, Raisins, and Breadcrumbs

Ingredients for Crispy Cauliflower with Capers, Raisins, and Breadcrumbs

• 1 large head of cauliflower (900g ), cut into 2" florets

• 6 tablespoons olive oil, divided

• Kosher salt och nymalen svartpeppar

• 3 garlic cloves, thinly sliced

• 2 tablespoons salt-packed capers, soaked, rinsed, patted dry

• 80g fresh coarse breadcrumbs

• 120ml low-salt chicken broth

• 1 teaspoon anchovy paste (optional)

• 80ml golden raisins

• 1 tablespoon white wine vinegar or Champagne vinegar

• 2 matskedar hackad bladpersilja

Preheat oven to 218°C. Toss cauliflower florets with 45ml 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.

Meanwhile, heat remaining 45ml 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.

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.

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.

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