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.