Name: Crispy Cauliflower with Capers, Raisins, and Breadcrumbs
Yield: 8 to 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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