2 tablespoons raisins
1/4 cup extra-virgin olive oil
1 head cauliflower, cut into florets (4 cups)
1 teaspoon sugar
1 14.5 oz. can diced tomatoes drained, 1/4 cup juice reserved
Pinch of crushed red pepper
Salt and freshly ground black pepper
2 tablespoons pine nuts
2 garlic cloves, finely chopped
2 tablespoons chopped parsley
1 1/2 tablespoons fresh lemon juice
couscous to serve with
Preheat the oven to 350°. In a small bowl, cover the raisins with water; let stand until softened, about 10 minutes. Drain.
Meanwhile, in a 12-inch cast iron skillet, heat the oil. Add the cauliflower and sugar and cook over moderately low heat, stirring, until the cauliflower starts to soften, about 10 minutes. Raise the heat to moderate and cook until the cauliflower is lightly browned, about 5-8 minutes longer. Stir in the tomatoes and crushed red pepper, season with salt and black pepper and cook until the tomatoes have begun to soften, about 5 minutes.
Add the raisins to the cauliflower, along with 1/4 cup tomato juice, the pine nuts and chopped garlic. Transfer the skillet to the oven and bake the cauliflower for about 30 minutes, until it is very tender. Stir in the parsley and lemon juice and let stand at room temperature for 30 minutes. Serve the cauliflower warm with couscous.
Recipe adapted from foodandwine.com