Cavolfiore con l’Uvetta e i Pignoli

Raisins and pine nuts disclose the southern origin of this dish. They do good work on the cauliflower. Those who are already fond of the vegetable will find new stimulus for their affection; those who are usually indifferent to cauliflower’s aloof personality may be pleased to discover what reserves of flavor were waiting to be released by sautéing in olive oil with garlic, raisins, and pine nuts.