Heat 2 tbsp (30 mL) oil in skillet set over medium heat. Add breadcrumbs and cook, stirring constantly, about 2 min. or until golden brown. Transfer to bowl and set aside. Wipe skillet clean with paper towel.
Remove and coarsely chop cauliflower leaves. Set aside. Quarter the cauliflower, then cut each quarter, including the stem, into ¼-in. (5-mm) thick slices.
Heat remaining oil in skillet set over medium-heat. Add cauliflower; sauté 5 min. Add leaves; sauté 2 min. Stir in anchovies, olives, raisins, capers, garlic, pepper and salt. Cook 3 to 5 min., or until cauliflower is tender. Mix in vinegar.
Transfer to serving plate and top with reserved toasted breadcrumbs.
Substitute hot pepper flakes for black pepper.