Source: dLife

Cauliflower with the sweetness of raisins and the tartness of vinegar.

Servings

2.0
2 cup  sliced white onion 3.0
3 each  medium garlic cloves 1.0
1 tsp  olive oil 1.0
1 each  cauliflower, medium head 3.0
3 each  whole canned unsalted tomatoes 0.6667
0.6667 cup  Raisins, seedless 0.5
0 1/2 cup  red wine vinegar 1.0
1 pinch  salt and pepper 1.0
1 pinch  sugar

1. In a saucepan, cook the onions and garlic in oil for about 7 minutes on medium heat, stirring frequently.
2. Core and cut the cauliflower into florets; to make about 7 cups.
3. Chop the tomatoes or squeeze them by hand and add them with their juice to the onions. Stir in the raisins and vinegar. When the onions are translucent, add the cauliflower florets and cook for 10 to 12 minutes, or until the florets can be pierced with a fork but are not falling apart.
4. Add sugar, salt, and pepper, to taste. Serve hot, at room temperature, or chilled.