Heat a deep-fryer or saucepan of oil to 180°C.
Deep-fry the cauliflower in batches until golden, about 1 minute for each batch.
Drain on paper towel until cool.
To make the dressing, combine all the ingredients in a small bowl.
Place the cooled cauliflower in a large bowl and pour over the dressing.
Add the herbs, pine nuts and currants and season to taste.
Mix through, scatter over the bread and serve.
