Woodcut’s whole-roasted cauliflower with caramelised pine nuts and raisins

“My only childhood memories of cauliflower was boiled or baked in a grey sauce. I had a version of this whole cauliflower in Marrakech; roasted in a tagine. The cauliflower was golden brown, dripping in fragrant butter, and drenched in broth and plumped raisins.”’