Cauliflower w/ Capers, Raisins, and Almonds

(Adapted from http://www.nytimes.com/2009/03/18/dining/181vrex.html?_r=1)

Toast in a pan until brown:
2 tbsp Sliced Almonds
and set aside.

Heat:
2 tbsp Vinegar
2 tbsp Stock or Water
2 tbsp Raisins
and simmer for about 5 mins until raisins have absorbed most of the liquid.

Meanwhile, saute in olive oil:1 small or 1/2 large head of cauliflower
for a few minutes until browned.

Add:~1/4 cup of vegetable stock or water
and simmer covered until cauliflower is cooked and liquid is gone.

Combine cauliflower, raisins, and almonds and add:2 tbsp Capers
2 tsp Fresh Parsley
1/2 tsp Dried Tarragon or 1 tsp Fresh Tarragon
Salt
Pepper