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.

Ingredients:

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

Method:

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.