Spaghetti With Cauliflower

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5 tablespoons extra-virgin olive oil

1/4 cup panko (Japanese bread crumbs)

1 medium onion, halved and thinly sliced

1 head of cauliflower (1 1/2 pounds), cut into 1-inch florets

2 large garlic cloves, minced

1 teaspoon cinnamon

3 cups chicken stock or low-sodium broth

2 tablespoons white vinegar

1/2 cup prepared tomato sauce

1 tablespoon tomato paste

1/4 cup golden raisins

1 pound spaghetti

Salt and freshly ground pepper

1/4 cup pine nuts, toasted

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