Mixed up Cauliflower

Soak raisins in warm water. Cut florets into one-inch chunks and parboil, steam, or microwave them for 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 (about 2 minutes). Return cauliflower to pan and add pepper flakes, 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.