For roasted cauliflower or broccoli, plump a small spoonful of golden raisins in warm wine vinegar. When they’re soft and fat lift them out of the vinegar and mix them into a cup of toasted croutons, add a long pour of olive oil, and mix the heady croutons with the vegetables. Add a spoonful of roughly chopped capers, a small handful of pitted olives, freshly chopped mint, and a drizzle of olive oil.
