Step 1Place the currants in a small bowl and add the white wine to cover. Let stand while preparing the remaining ingredients.
Step 2Lightly toast the saffron in a small skillet over low heat about 30 seconds. Remove from the heat and cool, then grind in a mortar. Add the water to the mortar and set aside to let the saffron steep.
Step 3Blanch the cauliflower in a large pot of boiling salted water until just tender and still crisp, about 3 minutes. Drain and cool under cold running water.
Step 4Heat 3 tablespoons of the oil in a large skillet. Add the shallot and saute over medium heat until fragrant and tender, about 1 minute. Add the garlic and saute until it is slightly tender, about 1 minute.
Step 5Stir in the drained cauliflower and add the salt and pepper. Saute over medium-high heat until the cauliflower is tender and slightly browned in spots, about 5 to 6 minutes.
Step 6Add the currants with the wine and simmer until wine is almost evaporated, about 2 to 5 minutes. Add the saffron with the water. Add the pine nuts and saute 1 minute.
Step 7Stir in the fennel fronds. Spoon into a serving dish. Drizzle with the remaining olive oil. Add salt and pepper to taste.