Ingredients
6 garlic cloves, unpeeled3 tablespoons unsalted butter1 medium head cauliflower, broken into florets1/4 teaspoon salt1/4 teaspoon pepper1/4 cup golden raisins1/4 cup chopped fresh parsley1 tablespoon capers, drained and coarsely chopped2 teaspoons lemon juice
Preparation
Preheat oven to 400°. Cut stem ends off unpeeled garlic cloves. Wrap cloves in a piece of foil. Bake 25-30 minutes or until cloves are soft. Unwrap and cool to room temperature. Squeeze garlic from skins. Mash with a fork.
Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat.
Place cauliflower in a greased 15x10x1-in. baking pan. Drizzle with browned butter; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until cauliflower is golden brown and tender.
Transfer to a bowl. Add remaining ingredients and roasted garlic; toss to combine.
