Ingredients:
½ cup raisins
1/3 cup sundried tomatoes, finely chopped
1 cup boiling water
1 medium size head cauliflower, cord and cut into florets
1 tablespoon olive oil
¼ teaspoon sea salt
3 tablespoons fresh breadcrumbs

Directions:

  1. In a small bowl, soak the raisins and sundried tomatoes in the boiling water for 10 minutes or until plumped. In a steamer or metal colander set over a large saucepan of boiling water, steam the cauliflower for 5 minutes or until slightly tender.
  2. In a large skillet, heat the oil over moderate heat. Add the cauliflower and cook, stirring frequently, for 3 minutes, or until lightly browned. Add the raisins and sundried tomatoes, their soaking liquid, and the salt. Raise the heat to high and cook for 5 minutes or until the liquid has almost evaporated. Stir in the breadcrumbs and cook, stirring constantly, 2 more minutes to thicken the sauce. Serve warm or at room temperature.

Serves 4