Method

• 1.
  Heat a small frypan over a low heat and add 2 tbs vegetable oil and the pine nuts. Fry gently until pine nuts start to change colour and become golden. At this point, strain through a small sieve and spread on a plate or tray lined with paper towel. They will continue to colour, so be sure to take them off the heat before they get too brown.
• 2.
  Heat the remaining 1/4 cup (60ml) oil in a small saucepan over a high heat until very hot, then add the onion, stirring frequently until it starts to colour. Turn down the heat to low and allow the onion to caramelise slowly. Cook for approximately 30 minutes, stirring occasionally, until completely soft and dark brown. Season with salt flakes to taste, add allspice, then add the currants, stirring through the onion until well combined. Remove from the heat.
• 3.
  For the cauliflower, fill a saucepan with heavily salted water and bring to a rolling boil. Cut the cauliflower into florets at least the size of a golf ball and no bigger than a mandarin. Boil in the salted water for 8-10 minutes until soft, then remove from the water with a kitchen spider (wire skimmer) or strain through a sieve. Spread on a tray lined with paper towel or a tea towel and allow to cool and dry out a little.
• 4.
  When ready to fry, heat the extra oil in a saucepan or deep-fryer to 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Dredge the cauliflower in flour, then shake off excess in a sieve. Deep-fry until dark brown.=
• 5.
  Remove from the oil and drain on paper towel. Season with salt flakes and freshly ground black pepper, then arrange on a plate and top with the caramelised onion, currants and pine nuts.