5 tablespoons raisins
4 tablespoons olive oil
1 pound fresh cauliflower florets, cut into 1-inch pieces, parboiled and patted dry
4 garlic cloves, thinly sliced
3/4 teaspoon salt
4 tablespoons pine nuts
1/4 teaspoon red pepper flakes
1 1/2 cups Tomato Sauce
1/2 cu water or Chicken Stock
1/16 teaspoon saffron powder
2 tablespoons balsamic vinegar mixed with 1 tablespoon sugar
1/2 teaspoon unsweetened cocoa powder
Place the raisins in a bowl of hot water to plump fo 10 minutes. Drain and set aside.
Pour 2 tablespoons of the olive oil into a large nonstick skillet and heat on high until the oil is almost smoking, about 2-3 minutes. Add the cauliflower florets and cook for 2 minutes. Add the garlic, stir and cook for 2 minutes more. Sprinkle with 1/4 teaspoon of the salt, transfer to a bowl and set aside.
Wipe the pan clean, raise the heat to medium-high, add the remaining oil, drained raisins, pine nuts and red pepper flakes and cook for 3-4 minutes, Add the remaining salt, the tomato sauce, water or stock, saffron, balsamic vinegar-sugar mixture and cocoa powder. Bring to a boil and simmer until most of the sauce has been absorbed, about 4-5 minutes.
Serve with slices of hearty Italian bread.