->Cauliflower Mix <-

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 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

2 minutes

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.