Crispy Cauliflower with Capers, Raisins, and Breadcrumbs

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1 large head of cauliflower (2 pounds), cut into 2” florets

6 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

3 garlic cloves, thinly sliced

2 tablespoons salt-packed capers, soaked, rinsed, patted dry

3 /4 cup fresh coarse breadcrumbs

1 /2 cup low-salt chicken broth

1 teaspoon anchovy paste (optional)

1 /3 cup golden raisins

1 tablespoon white wine vinegar or Champagne vinegar

2 tablespoons chopped flat-leaf parsley

Directions at bonappetit.com

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