Roasted Cauliflower with capers, currants, and breadcrumbs Recipe
Recipe source: The Mediterranean Table cookbook.
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Ingredients
- 2 pounds cauliflower, cut into 2 inch florets
- 6 tablespoons olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 garlic cloves, sliced
- 2 tablespoons salt-packed capers, soaked, rinsed and patted dry
- 3/4 cup breadcrumbs
- 1/2 cup chicken broth
- 1 teaspoon anchovy paste
- 1/3 cup golden raisins
- 1 tablespoon white wine vinegar
- 2 tablespoons parsley, chopped
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