1. Trim a medium-sized cauliflower and divide into small florets and rinse. Heat butter in a non-stick pan, add the cauliflower,
2. cloves garlic, peeled and sliced, pine nuts and sun-blush tomatoes, finely chopped.
3. Cover pan and cook over a low heat for 10 minutes. Raise the heat and stir-fry for a further 2 to 3 minutes until golden.
4. Top with a handful of fresh, torn basil leaves to serve