Steam cauliflower according to directions on bag; then transfer to a bowl of ice water to cool.
Drain cauliflower, and put into a bowl. Add raisins, pepperoncini and onions.
In a medium skillet, heat oil over medium-high heat. Add garlic, and cook for 30 seconds. Remove from heat, and carefully add vinegar, saffron and sugar. Stir until sugar is dissolved; then add thyme.
Pour mixture over vegetables. Toss to combine. Season with salt and pepper to taste. Place in refrigerator to chill.
While vegetables are chilling, heat grill to medium-high.
Brush catfish fillets with olive oil, and sprinkle with salt, pepper and garlic. Place fillets on grill, and cook for 3 minutes; flip and continue cooking 3 minutes, or until done.
Serve with Cauliflower Salad.
Serves 2