1Place raisins in a small bowl; add water to cover, and let stand 15 minutes. Drain well, and set aside.
2Remove outer leaves and stalk of the cauliflower. Wash cauliflower; leave the head whole.
3Bring 4 quarts water to a boil in a large Dutch oven; add cauliflower. Return to a boil, and cook 6 to 7 minutes or until crisp-tender. Drain; break cauliflower into flowerets.
4Saute garlic in olive oil in a large skillet until tender. Add the reserved raisins, cauliflower, pine nuts, salt and pepper. Cover and cook over low heat 8 to 10 minutes or until the cauliflower is tender, stirring occasionally. Sprinkle with chopped parsley; serve immediately.