I had this delicious dish from Lemonade and was determined to try making it myself soon as I could get to a kitchen. To make the curry vinaigrette, there are more steps than I'd like for every day cooking, but once you've made a batch, you can put it in quinoa or practically anything that can soak up it's rich flavor.
- 1 head cauliflower cut into florets
- 1/4 cup olive oil
- salt and pepper
- 1 cup toasted almonds
- 1/4 cup golden raisins or dried cranberries
- 1/2 cup Curry Vinaigrette
Ingredients for the Curry Vinaigrette:
- 1 cup olive oil
- 1 granny smith apple, chopped
- 1 small onion, chopped
- 2 Tbs turmeric
- 1 Tbs curry powder
- 1 Tbs Dijon mustard
- 1 Tbs honey or maple syrup
- 2 Tbs apple cider vinegar
- Juice of 1/2 lemon
- 1 Tbs orange juice
- salt and pepper
Preheat the oven to 400 - 450 degrees F. ( I like my cauliflower slightly charred so I prefer 450.) Put the cauliflower in a large baking pan, drizzle with oil. Season generously with salt and pepper. Roast for 20-30 minutes till charred and tender. Turn the cauliflower once or twice.
To prepare the curry oil, put a small pot over medium-low heat and coat with 2 Tbs of oil. When the oil is hot, add apple and onion. Cook and stir for 2-3 minutes. Add turmeric and curry powder and cook for about a minute or 2, till the spices begin to darken but not burn.
Pour the remaining oil and stir everything together. Increase the heat to medium and bring the oil to a boil. Boil for 1 minute , then remove the oil from heat and allow to cool to room temperature.
Strain the oil into a container and discard the pieces of apple and onion.
To prepare the vinaigrette, in a mixing bowl, combine the mustard, honey, vinegar, lemon and orange juices. Gently blend with a whisk. Season with salt and pepper. Pour in the curry oil, lightly whisk until the ingredients just come together.
Put the roasted cauliflower in a mixing bowl. Add the almonds, raisins or dried cranberries.
Toss with the curry vinaigrette to coat evenly. Serve warm or cold.
Keep any leftover vinaigrette in an airtight jar and refrigerate for up to a week. Shake it up just before you are ready to use it.