50 ml golden raisins 1/4 cup
50 ml sherry 1/4 cup
1 head cauliflower, cut in florets
10 ml olive oil 2 tsp
10 ml garlic, finely chopped 2 tsp
15 ml balsamic vinegar 1 tbsp
Soak raisins in sherry for 15 minutes. Steam cauliflower florets until just tender; about 3 minutes. In a lidded skillet, heat olive oil and cook garlic over medium heat, uncovered. When garlic is golden, add florets, raisins, sherry and vinegar. Cover; reduce heat to low. Cook for 3 to 5 minutes. The cauliflower should be tender but not mushy.
Serves 4