Thoroughly rinse produce and pat dry. Preheat oven to 375 degrees and prepare a baking sheet with foil. Peel and halve shallot. Thinly slice (julienne) one half and mince other half. Halve grape tomatoes. Cut cauliflower florets in half through the stem. Trim ends from baguette and cut into 4 crostini on a slight angle.

In a medium pot over medium-high heat, combine vinegar (reserving 1 tsp. for dressing arugula), raisins, sugar, minced shallot (to taste), and ½ cup of water. Bring to a simmer, stirring to dissolve sugar, and continue cooking until marinade is reduced to ½ cup, about 8 minutes. Set aside and keep warm. Adding raisins, or any dried fruit to sauces, is a great way to re-hydrate them to plump-y juiciness.

Spread pumpkin seeds on one half of baking sheet. Lay crostini on other half of tray and drizzle bread with 2 tsp. olive oil and sprinkle with half the Parmesan cheese. Season both crostini and seeds with salt and pepper and toast in oven 7-8 minutes, or until both are golden brown.

Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add cauliflower florets cut side down and sear 3 minutes or until well browned. Season with a pinch of salt and pepper.

Add marinade and half of toasted pumpkin seeds to pan with cauliflower and simmer over medium heat, stirring often, until florets are tender, about 4 minutes.

Toss arugula with reserved 1 tsp. vinegar, julienned shallot, halved tomatoes, remaining pumpkin seeds, and a pinch of salt and pepper in a mixing bowl. Top with remaining Parmesan cheese and serve alongside toasted crostini and cauliflower agrodolce in its marinade. Just before serving, drizzle truffle oil over cauliflower (to taste). Truffle oil is potent stuff, try with a drop or two, inhale the luxurious aroma, and add more if desired.