You begin by lightly boiling a trimmed head of cauliflower for 5-10 minutes, depending on its size, draining it and letting it cool a bit.

Then cut the head into flowerets, dividing the largest ones so all of them are of more or less equal size. You can cut up the stem as well—which is perfectly edible as well—into sections.

Allow the flowerets to braise over gentle heat in some olive oil and a clove of garlic for about 20 minutes, or until just tender. Regulate the heat if need be—the cauliflower should brown only slightly—and stir from time to time to ensure even cooking. (Remove the garlic clove if it browns too much.)

When the cauliflower is just about done, add a mixture of equal parts chopped parsley, pinoli nuts and raisins (which you will have softened in lukewarm water for about 15 minutes or so and drained). Season with salt and pepper, mix well and continue cooking until the cauliflower is tender.