Cauliflower Agrodolce

1. Preheat oven to 350 degrees F.
2. Roast cauliflower (recipe below) until warmed through (about 10 minutes).
3. Remove from oven.
4. Add pickled golden raisins (recipe below), candied garlic pearls (recipe below), capers, thyme, and butter to a pan and cook on stove top on medium to high heat for about 3 minutes to reduce liquid to glaze consistency.
5. Plate the cauliflower and top with glaze and all ingredients in the pan.

Roasted Cauliflower

1. Preheat oven to 350 degrees F.
2. Cut the cauliflower head in half.
3. With the cut side down, cut 1 1/2 inch thick slices, leaving the core intact.
4. In a baking dish, lay out the slices; do not stack them.
5. Season with kosher salt and black pepper and drizzle with 3 tablespoons of extra virgin olive oil.
6. Cover with aluminum foil and place in the oven.
7. Cook until the cauliflower slices are soft but not falling apart (about 30 minutes).
8. Remove from the oven and allow to cool completely.

Candied Garlic Pearls

1. In a medium sauce pan, combine all ingredients and cook over medium to high heat.
2. Reduce until the liquid is a thin, syrupy consistency.
3. Transfer to a plastic storage container and let cool completely.

Pickled Golden Raisins

1. Combine all of the ingredients (except for the golden raisins) in a sauce pan.
2. Cook over medium to high heat until the sugar is dissolved.
3. Remove from heat; place raisins in a plastic container.
4. Pour the brine over the raisins and cool immediately.