Crispy Cauliflower with Capers, Raisins, and Breadcrumbs

Recipe by Donna Levy

Yields servings 4

1      each   CAULIFLOWER,   about 2 pounds; cut into 2' florets

6      tablespoons   OLIVE OIL

1      tablespoon   GARLIC,     chopped

2      tablespoons   CAPERS

1/2    cup   ITALIAN BREAD CRUMBS

1/2    cup   PANKO

8      ounces   CHICKEN STOCK

1/3    cup   GOLDEN RAISINS

1      tablespoon   WHITE WINE VINEGAR

2      tablespoons   FRESH PARSLEY,   chopped

Cooking Instructions

Toss cauliflower florets with 3 tablespoons olive oil in a large bowl.  Roast cauliflower in a single layer on a prepared sheet pan until golden and crispy.  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; remove from saucepan and set aside.  Add chicken stock to same saucepan and 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.  Toss raisin mixture with cauliflower to distribute evenly.  Season to taste with salt and pepper.  Sprinkle breadcrumb mixture over top.  Garnish with chopped parsley.