This recipe was inspired by one of my favorite meals, served for dinner at an olive plantation I stayed at in Sicily- it was so good, I make a variation of it frequently, and my family always requests it when I visit (so you know this one’s a winner)! The cauliflower becomes nutty when sautéed, the pine nuts add crunch, the raisins add chewy sweetness, and the saffron makes it an incredible golden color!