Ingredients
2tbspraisins
¼cupextra-virgin olive oil
1headcauliflower
1tspsugar
2cupstomatoes
1pinchred pepper,crushed
salt and freshly ground black pepper
2tbsppine nuts
1clovegarlic
2tbspparsley,chopped
1½tbspfresh lemon juice
Preparation
Preheat the oven to 350 degrees F. In a small bowl, cover the raisins with water; let stand until softened. This will be about 10 minutes. Drain.
Meanwhile, in a 10- to 12-inch cazuela or ovenproof skillet, heat the oil. Add the cauliflower and sugar and cook over moderately low heat, stirring, until the cauliflower starts to soften.
Raise the heat to moderate and cook until the cauliflower is lightly browned. Stir in the tomatoes and crushed red pepper, season with salt and black pepper, and cook until the tomatoes have begun to soften.
Add the raisins to the cauliflower, along with ¼ cup hot water, the pine nuts, and chopped garlic. Transfer the cazuela 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.
