This is our version of the classic Greek dish called kounoupithi kapama. Browned then braised gently until fully tender, mild cauliflower florets—cut large to give them substance—pick up the fruitiness of olive oil and the savory-sweet notes of a garlicky, lightly spiced tomato sauce. Raisins simmered into the mix add pops of sweetness, and feta and mint finish the dish with layers of saltiness and bracing herbal notes. If you like, also sprinkle on some toasted sliced almonds for texture. Serve this vegetarian braise with a simple rice or orzo pilaf, or with bread.