Ingredients

1/4 cup pine nuts
4 slices firm white sandwich bread, toasted and crusts trimmed
6 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley
1 small head cauliflower (about 2 pounds), cut into medium florets (about 3/4 inch at the widest point)
Coarse salt and freshly ground black pepper to taste
1 medium onion, chopped
1/2 teaspoon turmeric
1 cup canned crushed tomatoes
1/4 cup dried currants (or dried cranberries or golden raisins)

Directions

In a small, dry skillet, toast the pine nuts over medium-low heat, shaking the pan frequently, until fragrant and lightly toasted, about 2 minutes. Transfer to a small bowl.

Tear the toasted bread slices into bite-size pieces and then put them in a food processor. Process until you have coarse crumbs, about 30 seconds. Transfer to a small bowl, drizzle with 3 tablespoons of the olive oil, mix well, and toss with 1 tablespoon of the chopped parsley.

Heat the oven to 375 degrees. In a 12-inch skillet (preferably ovenproof) heat 2 tablespoons of the olive oil over medium heat. Add the cauliflower and saute until it begins to soften, about 5 minutes. Season with salt and pepper and continue sauteing until the cauliflower is deep golden brown and tender, but still firm, another 7-10 minutes. Transfer the cauliflower to a small bowl.

Add the remaining 1 tablespoon olive oil to the skillet, still over medium heat. Add the onion and saute until golden brown, 5 to 8 minutes. Add the turmeric and stir to combine. Add the tomatoes and currants and simmer over medium-low heat until the sauce thickens and the currants plump, about 5 minutes.

Remove from the heat and fold in the cauliflower, pine nuts and remaining 1 tablespoon parsley. If the skillet isn't oven-proof, transfer the mixture to 9-by-9-inch shallow baking dish or a medium gratin dish.

Sprinkle the cauliflower with the bread crumbs. Bake to heat through and meld flavors, 15-20 minutes. Serve hot. Serves 5-6 as a side dish.