Break down the head of cauliflower into large florets. Working in batches, pulse the florets in a food processor until they reach a rice-like texture. Personally, I don’t mind the larger stem pieces that don’t seem to break down as quickly. I know this is cauliflower and I don’t mind the size discrepancies. Set the riced cauliflower aside; you should have about 4 cups.
Preheat a large skillet to medium heat and melt two tablespoons of coconut oil. Gently sauté the diced onion, minced garlic and sea salt until the onion has softened and become somewhat translucent. Add the cauliflower to the pan and continue sautéing for ten to fifteen minutes. The cauliflower will need to release moisture and soften a bit. I don’t cook my cauliflower rice until it browns, but you certainly can.
When the cauli-rice is tender, add the sliced almonds, dried currants and fresh mint. Stir together and let cook for just three to five minutes more.
Transfer to a serving bowl and garnish with additional mint (and/or sliced almonds too, if you like).