Barberries are the Persian version of a dried cranberry, but so much better. They are tiny, like a dried currant, pleasantly tart most often dried without added sugar. Look for them at the Persian market, or purchase online. If you don’t have barberries, dried currants will work, or even high quality golden raisins.  

Serves 4 as appetizer

Dressing

• 1 small shallot, minced
• ¼ tsp curry powder
• ¼ tsp spicy powdered chilli
• ¼ tsp fine sea salt
• 1 tsp Dijon 
• 2 ½ tsp honey
• ¼ cup cider vinegar
• 7 tbsp olive oil

Pickled Barberries

• 3 tbsp dried barberries 
• 1 tsp honey
• 1/4 tsp salt
• 1/2 cup cheap red wine vinegar

Cauliflower

• 1 cauliflower, leaves trimmed
• 5 tsp grapeseed oil
• 2 tbsp sherry vinegar
• 1 clove garlic, microplaned
• 1 tsp fine sea salt
• Cracked black pepper to taste
• Flakey sea salt to finish
• 2 tbsp toasted sunflower seeds
• 1 tbsp torn mint leaves

Slice the cauliflower into ½” thick steaks and place in a large mixing bowl. Don’t worry if it begins to crumble as you get towards the ends. 

Whisk together the marinade of grapeseed oil, sherry vinegar, and microplaned garlic, and gently toss with the cauliflower, coating every surface. Set aside to marinate for three hours or more. 

To pickle the dried fruit, combine the red wine vinegar, Kosher salt and honey in a small saucepan and bring to a boil, stirring to dissolve the salt. Remove from the stove and pour over the barberries/currants in a small remakin or bowl. Set aside. 

To make the dressing, combine minced shallot, curry, chilli, salt, Dijon, honey and cider vinegar and whisk to combine. Add the oil in a steady stream, whisking to emulsify.

Preheat the oven to 450°F with the pan inside. Season the cauliflower evenly with the teaspoon of fine sea salt and cracked blck pepper. Place the cauliflower on the hot sheet tray and roast for 25 minutes, flipping each piece, removing those that are brown and roasty, and continuing to cook the larger steaks on the opposite side for an additional five minutes, or until the both sides are golden. Arrange the cooked cauliflower on a serving platter and season with a pinch of flakey sea salt. 

Spoon the dressing over the cauliflower. Squeeze the barberries gently and scatter over the dish. Top with sunflower seeds and mint, and serve.