Baking Sheet - Essential for roasting the cauliflower florets evenly and crisply.
Oven - Necessary for achieving the desired texture through baking.
Kitchen Knife - Useful for cutting the cauliflower into smaller, uniform pieces.
Mixing Bowls - Needed for preparing the dish's ingredients like flour, breadcrumbs, and seasonings.
Whisk or Fork - Helpful in thoroughly mixing dry ingredients to coat cauliflower evenly.
Measuring Cups & Spoons - Essential for precise measurements of the recipe's components (e.g., flour, raisins).
Mixing Spatula or Silicone Baking Brush - Useful for combining ingredients and applying marinade evenly on cauliflower florets.
Paper Towels - Handy to pat down the seasoned cauliflower to remove excess moisture before breading.
Oil or Non-Stick Cooking Spray - Required for frying, though this recipe primarily involves baking; still useful if a second cooking step is desired (optional).
Racks - For elevating the oven tray to ensure even air circulation around the cauliflower during baking.
Digital Scale - While optional, using a scale can help in achieving precise measurements for ingredients like breadcrumbs and raisins.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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