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1
In a saucepan of boiling water, blanch the raisins for 2 minutes.
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2
Using a slotted spoon, transfer the raisins to a plate; let cool.
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3
Blanch the cauliflower florets until crisp-tender, about 2 minutes; transfer to the plate.
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4
Blanch the scallions for 1 minute; add to the cauliflower.
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5
Thickly slice the scallions crosswise.
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6
In a large skillet, heat 1/3 cup of the olive oil with the coriander seeds.
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7
Add the onion, cover and cook over moderate heat until softened, about 4 minutes.
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8
Add the wine, bouquet garni and ground coriander; season with salt.
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9
Cover and cook for 5 minutes.
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10
Add the mushrooms and lemon juice, season with salt and pepper and simmer over moderately high heat, stirring, until the mushrooms are just tender, about 5 minutes.
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11
Transfer the mushrooms to a bowl.
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12
Add the tomatoes, tomato paste and raisins to the skillet and simmer until the sauce is thickened, about 8 minutes; discard the bouquet garni and coriander seeds.
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13
Add the mushrooms to the sauce and bring to a boil, then season with salt and pepper.
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14
Let cool.
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15
Pat the cauliflower and scallions dry and put in a bowl.
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16
Add the remaining 2 tablespoons of olive oil, season with salt and pepper and toss.
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17
Mound the mushrooms on plates and top with the cauliflower and scallions.
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18
Garnish with the mint and chives and serve.
