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1
Heat the oven to 425 degrees F and arrange a rack in the middle.
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2
Place a baking sheet in the oven as it heats.
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3
Place the cauliflower in a large bowl and drizzle it with 3 tablespoons of the oil.
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4
Add the measured salt and, using your hands, toss to coat.
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5
Remove the baking sheet from the oven and carefully spread the cauliflower on it in an even layer.
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6
Reserve the bowl for later (no need to wipe it out).
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7
Roast the cauliflower, stirring halfway through, until deeply browned in spots, about 25 minutes.
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8
Meanwhile, plump the raisins and make the breadcrumb mixture.
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9
Place the raisins, vinegar, and water in a large frying pan and bring to a simmer over medium-high heat.
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10
Cook, stirring often, until the raisins are heated through and the liquid has almost all evaporated, about 5 minutes.
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11
Turn off the heat, remove the raisins to a small heatproof bowl, and set aside.
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12
Reserve the pan.
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13
Using your hands, tear the bread into pieces about the size of raisins and place in the reserved large bowl (you should have about 1 1/4 cups); set aside.
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14
Return the reserved frying pan to medium heat, add the remaining tablespoon of oil, and heat until shimmering.
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15
Add the breadcrumbs, season with salt, and stir to combine.
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16
Toast the breadcrumbs, stirring occasionally, until golden brown all over, about 8 to 10 minutes.
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17
Meanwhile, wipe out the bowl with paper towels and set it aside.
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18
When the breadcrumbs are done, add the garlic and red pepper flakes to the pan, and stir to combine.
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19
Cook until fragrant, about 30 seconds.
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20
Remove the breadcrumb mixture to the reserved bowl.
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21
Add the roasted cauliflower, plumped raisins and any liquid, and parsley to the bowl and toss to combine.
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22
Taste and season with salt as needed.
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23
Transfer to a serving platter and serve immediately.
