Mixed-Up Cauliflower

This is a Nick Stellino recipe that his grandmother used to cook for him. He says that he and his brother fell in love with it because "it looks and tastes almost like a dessert". This recipe may take a little while to make especially if you make your own tomato sauce (recipe provided below); however, you could probably find a canned sauce with onions, garlic and basil that you could substitute. Cooking time does not include the time to make the tomato sauce which is 25 minutes.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 5  tablespoons raisins
• 4  tablespoons olive oil
• 1  lb  fresh cauliflower floret, cut into 1 inch pieces (parboiled and patted dry ( or you can use 2 10-oz. boxes frozen florets defrosted, cut into 1 inch p)
• 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 (see below or use a good quality canned tomato sauce with basil)
• 1⁄2 cup water (or chicken stock)
• 1⁄16 teaspoon saffron
• 2  tablespoons  balsamic vinegar (mixed with 1 tbsp. sugar)
• 1⁄2 teaspoon  unsweetened cocoa powder

• Tomato Sauce

• 4  tablespoons olive oil
• 4  whole garlic cloves
• 3⁄4 cup onion, finely chopped
• 2 (28 ounce) cans  peeled Italian tomatoes
• 10  fresh basil leaves

Directions

1. Place the raisins in a bowl of hot water to plump for 10 minutes. Drain and set aside.
2. 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 2 minutes. Add the garlic, stir and cook for 2 minutes more. Sprinkle with 1/4 teaspoons salt, transfer to a bowl and set aside.
3. Wipe the pan clean, raise the heat to medium-high, add the remaining oil, drained raisins, pine nuts and red pepper flakes and cook 3-4 minutes. Add the cooked cauliflower, stir well and cook for 3 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.
4. For the tomato sauce: Pour oil into a 3-qt. pot set on medium-high heat and cook the garlic and onions for 3 minutes. Reduce heat to a simmer and cook until the onions are soft and start to brown. While the onions are cooking, put the tomatoes and their juices in a blender or food processor and puree until smooth. Add the tomato puree to the onion mixture, raise the heat to high and bring to a boil for 5-8 minutes. Reduce the heat, add the basil and simmer 25 minutes, stirring occasionally.