Cauliflower with Saffron, Pinenuts and Raisins

• 1 medium cauliflower, broken into small florets (keep the smallest leaves)
• 3 tablespoons olive oil
• 1 large

Bring a large saucepan of salted water to the boil. Add the cauliflower, put the lid on and bring to the boil again. Blanch the cauliflower for a minute, then drain in a colander and set aside.

Heat the olive oil in a heavy saucepan until hot but not smoking then add the onion with a pinch of salt. Stir well, reduce the heat to low and cook very slowly for about 15–20 minutes until gold