Crispy Cauliflower with Capers, Raisins, and Breadcrumbs
['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']
Preheat oven to 425°F. Toss cauliflower florets with 3 tablespoons olive oil in a large bowl; season mixture with salt and pepper. Divide cauliflower mixture between 2 large rimmed baking sheets, spreading out in a single layer. Roast, tossing occasionally, until cauliflower is golden and crispy, about 45 minutes. DO AHEAD: Cauliflower can be made 4 hours ahead. Let stand at room temperature. Reheat before using.
Meanwhile, heat remaining 3 tablespoons olive oil in a small saucepan over medium- low heat. Add garlic and cook, stirring occasionally, until just golden, 5-6 minutes. Add capers and cook until they start to pop, about 3 minutes longer. Add breadcrumbs and toss to coat. Cook, stirring often, until breadcrumbs are golden, 2-3 minutes; transfer breadcrumb mixture to a plate and set aside.
Add chicken broth and anchovy paste (if using) to same saucepan. Bring to a boil. Add golden raisins and white wine vinegar and cook until almost all liquid is absorbed, about 5 minutes. Remove from heat and set aside. DO AHEAD: Breadcrumb and raisin mixtures can be made 2 hours ahead. Rewarm raisin mixture before continuing.
Transfer warm cauliflower to a serving bowl. Scatter raisin mixture over, then toss to distribute evenly. Season to taste with salt and pepper. Sprinkle cauliflower with breadcrumb mixture and parsley.
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