Procedure:

Soak the raisins in a cup with 40ml water

Immerge the cauliflower in boiling,

salted water for 3-4 minutes,

strain and let cool for 5 minutes.

In a large pan, sauté the onions,

pine nuts and cauliflower with the olive oil.

Add the cherry tomatoes, the tomato paste,

fennel seeds, chili flakes, salt,

pepper and the raisins with their liquid.

Sauté for another 2 minutes

stirring carefully with a wooden spoon.

Lower the heat, add 200ml water,

cover the pan and cook for 10 minutes,

till the cauliflower is ready but not overcooked.

Let cool for 10 minutes and then serve