1 lb cauliflower florets 5 tbsps raisins or sundried tomatoes
2 tsps olive oil
4 cloves garlic, sliced
4 tbsps pine nuts or sunflower seeds
1/4 tsp red pepper flakes
1 1/2 c tomato sauce
1/2 c stock or cauliflower cooking water
1/8 tsp saffron
2 tbsps balsamic vinegar
1 tbsp sugar
1/2 tsp cocoa powder
3/4 tsp salt
Soak raisins in warm water. Cut florets into one-inch chunks and
parboil, steam, or microwave them for 3 to 5 minutes. Pat the
florets dry with paper towels.
Heat a non-stick saute pan over medium high heat and add 1 tsp
olive oil. Heat until it smokes lightly and add florets. Brown 2-3
minutes on each side, reduce heat and add garlic. After 3 minutes,
remove garlic and cauliflower to a holding dish.
Drain raisins. Add more olive oil to saute pan if needed, turn heat
to medium, and cook pine nuts and raisins until raisins plump up
(about 2 minutes). Return cauliflower to pan and add pepper flakes,
salt, tomato sauce and stock. Bring to simmer for about 3 minutes.
In a small container, dissolve sugar in vinegar and stir in saffron
and cocoa. Add mixture to saute pan and cook 4-5 minutes longer.
Garnish with basil or parsley, and serve.