Here’s a useful recipe for cauliflower. Green cauliflower looks pretty, but there’s no reason why you can’t use white if that’s what is available.
2 Tbsp sultanas
1 small green cauliflower
3 Tbsp extra virgin olive oil
2 cloves garlic, peeled and crushed
Few pinches dried chilli flakes
½ tsp dried oregano or 1 tsp fresh marjoram
1 Tbsp sherry vinegar
1 Tbsp capers, drained, mopped and chopped
1 Put sultanas in a bowl and pour on hot water to cover. Soak for 15 minutes, then drain, pat dry with paper towels and chop.
2 Trim cauliflower then slice (not too thickly, but not wafer-thin either!). Plunge cauliflower into a saucepan of salted water and cook for 2 minutes. Drain and refresh with cold water until cauliflower feels cool. Dry off on a clean cloth or paper towels.
3 Gently heat extra virgin olive oil in a large frying pan (skillet), add garlic, chilli, oregano and chopped raisins. Add sherry vinegar and capers, and warm through gently. Add cauliflower, season with ½ teaspoon of salt, or to taste, and gently reheat, ensuring the cauliflower is well imbued with the oil dressing. Serve immediately, or at room temperature.