Roasted Cauliflower with Brown Butter, Raisins, and Capers | TASTE

Heat the oven to 425°F. On a rimmed baking sheet, toss together the cauliflower, oil, and salt. Roast until the cauliflower is caramelized, 30 to 35 minutes, tossing it once more halfway through. Meanwhile, heat a small skillet over medium heat. Stir in the pine nuts and cook, tossing them frequently, until toasted, about 5 minutes. Transfer the pine nuts to a plate. Return the skillet to medium heat and melt the butter in it. Continue cooking, swirling the skillet occasionally, until the butter is brown and nutty, 5 to 7 minutes. Remove the skillet from the heat and continue to swirl it occasionally as it cools; the butter will continue to cook as it sits; swirling helps prevent overbrowning. Bring 1 cup of water to a boil in a small pot or kettle. Put the raisins in a mesh strainer and then pour the boiling water over them. Let the drained raisins cool for 5 minutes, then pat them dry and stir them into the browned butter. Add the nutmeg to the brown butter as well. When the cauliflower comes out of the oven, pour the brown butter, toasted pine nuts, and capers over it on the baking sheet. Toss to combine, then scrape the mixture onto a serving platter. Top with the parsley and more salt, and serve with lemon wedges.