Tiny currants provide bright pops to highlight the natural sweetness of cauliflower and the sweet licorice-flavor of fennel. Other dried fruits like raisins, diced apricots, or chopped dates would also work well.
Serves 4 to 6
1 tablespoon fennel seed
1 head cauliflower, stem and florets, cut into bite-sized pieces
1 white onion
2 cloves garlic
1/4 cup dried currants
2 tablespoons roasted sunflower seeds
Place fennel seeds in a large skillet. Heat over high heat until fragrant, about 5 minutes. Add cauliflower and onion to the pan. Continue to cook until onions and caulifower begin to turn brown, about 4 more minutes. Add the garlic, currants, and 1/4 cup of water. Reduce heat to medium. Use a wooden spoon to scrape up any bit from the bottom of the pan. Cover and cook over medium heat until cauliflower is tender, about 7 minutes. If the pan becomes to dry or garlic begins to burn, simply reduce your heat and add more water.
Serve over a mound of brown lentils and garnish with roasted sunflower seeds.