Roman Cauliflower with Crispy Bacon and a Caper-Raisin Vinaigrette

6 slices of bacon

1 head cauliflower, roman or white

sea salt and pepper to taste

 

1/4 C capers, rinsed and chopped

1 clove garlic, minced

1/4 C golden raisins

1/2 shallot, minced

1 T. honey

1/2 lemon, juiced

1/4 C olive oil

salt and pepper to taste

chopped parsley for garnish

 

Preheat oven to 450 degrees. Slice the bacon into lardons and cook in a cast-iron or oven-proof skillet over medium heat until brown and crispy. Set bacon aside to drain on paper towels and reserve 2 T. of bacon fat to cook the cauliflower. Meanwhile prepare the cauliflower by removing the outer leaves and cutting into quarters. Place cauliflower flat side down onto a hot pan with the hot bacon fat and transfer to the oven for 10 minutes. Rotate each cauliflower piece to its other flat side and continue cooking for another 10 minutes or until tender when pierced with a knife.  Combine all of the vinaigrette ingredients in a bowl. Serve the cauliflower with the bacon, vinaigrette and a sprinkle of sea salt.