Method

• 1.
  Preheat the oven to 180°C. Trim the base of the cauliflower, leaving the stalk and smaller leaves intact, so it sits upright. Place, stalk-end down, in a roasting pan and rub 2 tbs olive oil all over the head of the cauliflower. Season, then roast for 1 1/2 hours or until golden and starting to crisp on the edges.

• 2.
  Meanwhile, toss the bread and remaining 2 tbs olive oil in a bowl, then arrange in a single layer on a baking paper-lined baking tray. Bake for 20 minutes or until golden and crisp. Transfer to a food processor, then whiz to coarse crumbs. Add the garlic, anchovy, lemon zest and parsley, and pulse until just combined (don’t over-process or mixture will become soggy).
• 3.
  Place the raisins and vinegar in a small saucepan over low heat and gently cook for 5 minutes or until the raisins are plump and juicy. Keep warm.
• 4.
  To serve, cut the cauliflower into wedges and arrange on a platter. Drizzle over the raisin mixture, then scatter over the parsley crumbs and grated manchego.