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The much maligned cauliflower, takes on a new glory in this simple dish, the perfect accompaniment to any exotic meal.
Heat a little olive oil in a saucepan.
Add the sliced onion with a little sea salt and fry for a few minutes, stirring constantly.
Add the cauliflower together with the saffron and stock or water to reach about half way up the cauliflower.
Leave the cauliflower for about 5 minutes to cook and allow the juices to reduce down.
When the juices are low, add the pine nuts and raisins with pepper to taste.
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