Roasted cauliflower by itself is delicious. Capers, raisins and panko take an already great dish up a notch. Can be made ahead. Perfect for Thanksgiving.
- 1 large head of cauliflower, cut into 2
- 6 T olive oil, divided
- Kosher salt and fresh ground pepper
- ¼ cup panko
- 4 garlic cloves
- 2 T capers, drained
- ½ cup chicken broth
- 1 t anchovy paste (optional)
- ⅓ cup yellow raisins
- 1 T Spanish sherry vinegar (Jerez vinegar)
- 2 T parsley, chopped
- 1Heat oven to 425 degrees. Toss cauliflower in 3T olive oil and spread out on 2 baking sheets. Turn the florets after about 20 minutes and roast another 5 to 10 minutes, until they are golden.
- 2Heat 1 T olive oil in a frying pan on medium high heat. Add panko and toast, stirring frequently. This will take about 5 minutes. When panko is golden brown, transfer to a small bowl and set aside.
- 3Add 1 T olive oil to the same pan, turn the heat down to medium and add garlic. Saute about one minute, stirring so garlic doesn't burn. Add capers and continue to saute until garlic is soft, stirring frequently. Turn off heat and add panko to capers and garlic. Toss and set aside.
- 4In a small sauce pan, whisk together chicken broth and anchovy paste. Bring to a boil and add vinegar and raisins. Reduce heat to medium and cook until raisins have absorbed most of the liquid, about 5 minutes. Turn off heat and set aside.
- 5When ready to serve toss cauliflower with raisin mixture, panko mixture and parsley. Taste and adjust salt and pepper.