This is a great vegetable based starter or can be a side dish. Small plate meals to share are on the trend and this could be a small plate to share. It is my version of the Greek dish kounoupithi kapama.
500g cauliflower, cut into large even florets
5-6 tablespoons of extra virgin olive oil
150g onion, sliced thinly
5-6 garlic cloves, thinly sliced
2 large tablespoons tomato paste
3 tablespoons currants