Roasted Cauliflower with capers, currants, and breadcrumbs

Step 1: Preheat oven to 425 degrees F.

Step 2: In a bowl combine the cauliflower florets with 3 tablespoons olive oil, salt and pepper; toss and then spread out in a single layer on a large rimmed baking sheet and roast for 45 minutes, stirring occasionally or until the cauliflower is golden brown and crispy on the edges.

Step 3: Meanwhile place 3 tablespoon of olive oil in a saucepan over medium low heat and then add the garlic and cook for 5 minutes or until garlic turns golden. Stir in capers and cook for another 3 minutes and then add the breadcrumbs and stir to combine and cook for another few minutes or until the breadcrumbs turn golden brown. Using a slotted spoon transfer breadcrumb mixture to a bowl or plate.

Step 4: In the same saucepan over medium high heat add the broth and anchovy paste and bring to a boil; stir in raisins and vinegar and cook for 5 minutes stirring occasionally or until the liquid is absorbed.

Step 5: When the cauliflower is done, transfer it to a large serving dish and add the raisin mixture and toss. Top with the breadcrumbs and garnish with the parsley.