Core the cauliflower and cut into florettes. Add half the florettes into the food processor and pulse until couscous size pieces. Remove and set aside and repeat with the remaining florettes.
Heat a dutch oven over medium-high heat and add the oil. Saute the onion, granulated garlic and a pinch of salt until tender and just starting to brown.
Deglaze with the wine and reduce until it has evaporated.
Add the veggie broth and bring to a boil. Reduce heat to medium and cook covered 3 minutes.
Remove the lid and stir. Continue cooking, uncovered, until all the liquid is absorbed.
Remove from heat and season with salt & pepper to taste.
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