Cook the cauliflower florets in some lightly salted boiling water for 5-8 minutes. They mustn’t get too soft — al dente is how you want them, just retaining a bit of bite. Drain really well.
Now heat the oil in a frying pan and add the onion and garlic, frying them for about 5 minutes until golden. Add the pine nuts, chorizo, raisins, tomatoes and paprika. Stir well, then add the caulif