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Pan-Roasted Cauliflower With Pine Nuts And Raisins


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2 tablespoons raisins (not golden)

1/4 cup extra-virgin olive oil

1 head cauliflower, cut into florets (4 cups)

1 teaspoon sugar

2 cups tomatoes—drained, peeled, seeded and chopped

Pinch of crushed red pepper, preferably Marash (see Note)

Salt and freshly ground black pepper

2 tablespoons pine nuts

1 garlic clove, finely chopped

2 tablespoons chopped parsley

1 1/2 tablespoons fresh lemon juice

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