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1
Preheat oven to 350 degrees.
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2
Cut cauliflower from top to bottom in 1-inch slices.
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3
Place a large ovenproof skillet over low heat and add 1 tablespoon butter.
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4
When it has melted, add bread crumbs and toss until toasted and golden brown, about 3 minutes.
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5
Transfer crumbs to a plate and wipe out pan.
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6
Return pan to medium heat and add 1 teaspoon olive oil.
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7
Add almonds and toss until lightly browned, 2 to 3 minutes.
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8
Season lightly with salt and pepper to taste.
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9
Transfer almonds to a plate, let cool, and cut each almond into three pieces; set aside.
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10
Wipe out pan and return to medium heat.
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11
Add remaining 1 tablespoon olive oil and cauliflower slices.
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12
Saute until lightly browned on both sides.
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13
Transfer pan to oven and roast until tender, about 12 minutes.
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14
Meanwhile, in a small saucepan over low heat, melt remaining 1/2 tablespoon butter and add raisins, vinegar and 1 tablespoon water.
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15
Simmer until raisins are plump and soft, about 5 minutes; drain and set aside.
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16
In a small bowl, combine almonds, capers, raisins, parsley, tarragon and chives.
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17
Season with salt and pepper and toss to mix.
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18
Arrange roasted cauliflower on a serving platter.
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19
Spoon almond-herb mixture evenly on top and sprinkle with toasted bread crumbs.
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20
Serve immediately.
