Place raisins in a small bowl and cover with very hot water. Allow to soak until ready to use.
Using the shredding attachment on a food processor, shred the cauliflower into rice-like shreds.
Heat the olive oil in a large skillet over medium heat.
Add the onion and sauté for 5 minutes, until translucent. Add the kale and salt and continue cooking for 3-4 minutes, until the kale is wilted. Add the cauliflower to the pan, increase heat to medium-high, and sauté for about 8 more minutes, until tender. Season with nutmeg and stir in the raisins and pine nuts. Serve warm.
To toast pine nuts, heat a small skillet over medium-low heat. Add pine nuts and cook for 3-4 minutes, stirring often, until lightly browned and fragrant. Remove from heat.