Source: The Culinary Institute of America
3 oz currants
4 oz pine nuts
1 large cauliflower (~ 1.5 lb of florets)
5 tbsp olive oil
1/3 cup diced onion
1 garlic clove, minced
2 tsp chopped mint
1 Tbsp chopped flat-leaf parsley
4 Tbsp lemon juice
1 tsp salt
Ground black pepper, to taste
Heat a saute pan over medium-low heat. Add the pine nuts and toast them for about 2-5 minutes until golden, stirring frequently, as to not burn. Set aside and cool.
Break apart the cauliflower into quarters and remove the stem. Break into florets and transfer into a food processor. Pulse until pieces resemble small grains of couscous. If some larger chunks remain, remove them and process them separately. Be sure to not over-process the cauliflower into a puree.
In a large saute pan, heat 2 tablespoons of olive oil over medium heat. Add the onions and saute until translucent. Add the cauliflower couscous and cook for about 7 minutes, stirring frequently.
Remove from the heat and add the currants and toasted pine nuts, the garlic, herbs, lemon juice, the remaining olive oil, salt, and pepper to taste. Toss and allow the flavors to combine before serving.