Adapted from The Smitten Kitchen. A delicious and unusual way to prepare cauliflower – it combines (albeit in an odd way) salty, sweet, aromatic and crunchy. I simplified this recipe a bit so that it uses less oil, and so that there are fewer steps.

Ingredients

• 1 head cauliflower, trimmed of leaves and cut into bite-sized chunks
• 2 T olive oil
• 3 T fresh soft bread crumbs
• 3 T slivered almonds
• Salt and freshly ground black pepper
• 2 T raisins
• 1 T white wine vinegar
• 1 T capers
• 1 t finely chopped parsley
• 1 t finely sliced chives

Instructions

1. Preheat oven to 350 degrees. Heat 1 tablespoon olive oil in a large nonstick pan, add cauliflower pieces and toss to coat. Saute until lightly browned on both sides. Transfer cauliflower to oven and roast until tender, about 15 minutes.
2. Meanwhile, in a small saucepan over low heat, combine raisins, vinegar and 3 tablespoons water. Simmer until raisins are plump and soft, about 5 minutes; drain and set aside.
3. Heat 1 tablespoon olive oil in a large nonstick skillet over low heat. When hot, add bread crumbs and almonds and toss until toasted and golden brown, about 3 minutes. Transfer mixture to a plate and set aside.
4. Combine capers, raisins, parsley, and chives in a small bowl. Toss with cauliflower, and sprinkle with bread-almond mixture.