Bitch in the Kitsch: Part 2

Here's my dad's new favorite cauliflower dish, altered slightly from Food and Wine Magazine:

1. 
   
2. 2 tablespoons raisins
3. 1/4 cup extra-virgin olive oil
4. 1 head cauliflower, cut into florets (4 cups)
5. 1 teaspoon sugar
6. 2 cups tomatoes—drained, peeled, seeded and chopped (possibly add more liquid, fresh tomatoes are best)
7. Pinch of crushed red pepper
8. Salt and freshly ground black pepper
9. 2 tablespoons pine nuts
10. 1 garlic clove, finely chopped
11. 2 tablespoons chopped parsley (or more!)
12. 1 1/2 tablespoons fresh lemon juice

DIRECTIONS

1. Preheat the oven to 350°. In a small bowl, cover the raisins with water; let stand until softened, about 10 minutes. Drain. (This is a fancy process called maceration!)
2. Meanwhile, in a 10- to 12-inch cazuela or ovenproof skillet, heat the oil. Add the cauliflower and sugar and cook over moderately low heat, stirring, until the cauliflower starts to soften, about 10 minutes. Raise the heat to moderate and cook until the cauliflower is lightly browned, about 5 minutes longer. Stir in the tomatoes and crushed red pepper, season with salt and black pepper and cook until the tomatoes have begun to soften, about 5 minutes.
3. Add the raisins to the cauliflower, along with 1/4 cup hot water, the pine nuts and chopped garlic. Transfer the cazuela to the oven and bake the cauliflower for about 30 minutes, until it is very tender. Stir in the parsley and lemon juice and let stand at room temperature for 30 minutes. Serve the cauliflower warm.