Roasted cauliflower & chickpeas with capers & raisins

for roasting:

cooked or canned chickpeas

medium head cauliflower, cut into bite-sized florets

olive oil

salt and pepper,

for the breadcrumbs (optional):

olive oil

minced garlic

coarse breadcrumbs (I used Panko)

chopped fresh thyme

red pepper flakes,

for the dressing:

vegetable or chicken broth

apple cider vinegar

honey

grainy Dijon mustard (if using a completely whole grain variety, like Maille old-fashioned Dijon, use 2 tsp whole grain and 1 tsp regular mustard)

raisins or currants (can substitute chopped dates; see Notes below)

capers

for serving:

chopped fresh parsley

squeeze lemon juice

toast, for serving