|1||teaspoon salt, or to taste|
|1||head cauliflower (about 3 pounds), cored, trimmed, and cut into florets|
|3||tablespoons olive oil|
|1||clove garlic, finely chopped|
|1/2||cup golden raisins|
|1||tablespoon drained capers|
|1/2||teaspoon crushed red pepper|
|2||large ripe native tomatoes, cored and coarsely chopped or 1 pint cherry tomatoes, quartered|
|1||can (6 ounces) Italian tuna in olive oil, drained and flaked|
|2||tablespoons balsamic vinegar, or more to taste|
|2||tablespoons chopped flat-leaf parsley|
|Black pepper, to taste|
1. Bring a large pot of water with 1 teaspoon of salt to a boil. Add the florets and let the water return to a boil. Turn the heat to low and cook the cauliflower for 5 minutes or until they are tender but have some bite (they will cook 1 minute more in a skillet). Drain and rinse with cold water.
2. In a large skillet that will hold all the florets, heat the oil. Add the garlic and cook over medium-high heat, stirring constantly, for 1 minute.
3. Add the raisins, capers, and red pepper. Cook over low heat, stirring often, for 2 minutes. Add the cauliflower and toss for 1 minute to coat it all over. Remove the pan from the heat. Transfer the cauliflower mixture to a shallow bowl.
4. Stir the tomatoes into the skillet. Cook 1 minute. Add the tuna, vinegar, parsley, and black pepper. Toss well, taste for seasoning, and add more salt, pepper, or vinegar, if you like. Serve with crusty bread. - Julie Riven