Recipe by J Kenji Lopez-Alt | Serves 4 | Takes approx 40 minutes
1 head Romanesco or Cauliflower, trimmed and cut into 8 fat wedges - you don’t want small florets for this dish
76 TB Extra Virgin Olive Oil, divided
Kosher Salt and freshly ground Black Pepper
1 TB Sherry Vinegar
1 Tb Honey
2 TB Capers, rinsed, drained and roughly chopped
1/4 cup toasted Pine Nuts
1/4 cup Raisins
2 Tb finish chopped Parsley
Adjust oven rack to middle position and preheat oven to 500 F. Toss Romanesco/Cauliflower with 3 TB olive oil. Season to taste with salt and pepper. Transfer to a foil lined rimmed baking sheet. Roast until tender and deeply browned on both sides, about 20 minutes total, flipping with a spatula halfway through roasting. In the meantime combine remaining 3 Tb olive oil, vinegar, honey, capers, pine nuts, raisins and parsley. Season dressing to taste with salt and pepper. Transfer cooked romanesco/cauliflower to a serving plate and spoon dressing on top. Serve immediately.