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Soak the raisins in sherry for 15 minutes. Place the florets in steamer basket over 1 inch of boiling water. Cook for 3 minutes. In a lidded skillet, heat the olive oil and cook the garlic over medium heat, uncovered. Once the garlic is golden, add the florets, raisins, sherry, vinegar and pine nuts. Cover. Reduce the heat to low. Cook for 3 to 5 minutes, testing for doneness. The cauliflower should be tender, but not mushy. Serves 4