SERVES 4
1 head cauliflower, trimmed and cut into 8 wedges
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon sherry vinegar
1 tablespoon honey
2 tablespoons capers, rinsed, drained, and roughly
chopped
¼ cup toasted pine nuts
¼ cup raisins
2 tablespoons finely chopped fresh parsley leaves
Adjust an oven rack to middle position, place a heavy