Ingredients
1/4 cup currants
1/4 cup red wine vinegar
Pinch of sugar
3 tablespoon extra-virgin olive oil
Kosher salt and ground pepper
1 head cauliflower, cut into medium florets
1/2 thinly sliced small red onion
1 cup thinly sliced celery
1/4 cup chopped fresh parsley
Preparation
In a small pot combine currants, vinegar, and a pinch of sugar. Bring to a simmer, then remove from heat. Cool to room temperature and whisk in oil; season with salt and pepper.
Meanwhile, steam cauliflower until crisp-tender, about 10 minutes. In a large bowl, combine cauliflower, onion, celery, parsley, and currant mixture. Season with salt and pepper and toss to combine.
