Caramelized Cauliflower, Golden Raisins, Almonds

½ cup golden raisins
1/3 cup brandy
1 (2½ pound) cauliflower
1/3 cup slice almonds
6 tablespoons extra-virgin olive oil
1 small onion, finely chopped
¼ teaspoon red pepper flakes, plus more to taste
2 cloves garlic, minced
4 anchovy fillets, minced

1 tablespoon lemon juice

1. In a small bowl, soak the raisins in the brandy.
2. Remove the leaves from the cauliflower, core it, and cut the florets into 1/2-inch thick slices. Submerge them in a cold-water bath, drain and set aside.
3. In a large skillet, place the almonds over medium heat and toast, shaking the pan until golden. Transfer to a bowl.
4. In the same skillet, warm 4 tablespoons of the olive oil over medium heat. Toss the cauliflower well in the oil, season generously with salt and cook, covered, for 7 minutes, shaking the pan from time to time. Remove the cover, increase the heat to high and sear the cauliflower, tossing occasionally, until browned, 5 to 8 minutes more. Season to taste with salt and transfer to a bowl.

5. Set the same skillet over medium heat and add the remaining 2 tablespoons of olive oil. Add the onion and red pepper flakes and sauté until translucent, about 3 minutes. Add the garlic and anchovies and cook until the anchovies dissolve into the onions. Pour in the brandy and raisins and simmer until most of the liquid evaporates. Add the lemon juice. Season to taste with salt and red pepper. Fold the onion mixture into the cauliflower. Serve topped with almonds. Serves 4 to 6, as a side dish. –Jill Santopietro for The Boston Globe.