PHOTOGRAPHY: CHRISSY FREER
What you need:
What to do:
In a small pot, combine currants, red wine vinegar, and sugar.
Bring to simmer, and remove from heat.
Cool to room temperature and whisk in extra-virgin olive oil.
Season with salt and ground pepper.
Meanwhile, steam medium florets from 1 head cauliflower until crisp-tender, about 10 minutes.
In a large bowl, combine cauliflower, red onion, celery, fresh parsley, almonds and currant mixture.
Toss to combine.