Skill Level
Curried Cauliflower
Ingredients
Cauliflower | 1 Whole | |
Toasted Slivered Almonds | 1/4 Cup | |
Golden Raisins | 1/4 Cup |
Vinaigrette
Apple Cider Vinegar | 2 Tablespoons | |
Whole Grain Mustard | 1 Tablespoon | |
Honey or Agave | 1 Tablespoon | |
Lemon Juice | 3 Tablespoons | |
Orange Juice | 1 Tablespoon | |
Salt & Pepper |
Curry Oil
Canola Oil | 1 Cup | |
Granny Smith Apple | 1 | |
Onion | 1 small | |
Tumeric | 2 Tablespoons | |
Madras Curry Powder | 1 Tablespoon |

This is yet another recipe from Lemonade LA! I was so excited to work out the recipe, it’s really good. Plus there is a lot cauliflower around right now.
This an easy recipe but a slightly complicated dressing, but it is worth the effort although be warned your house may smell of Curry for a few days ! Also be careful not to get the Curry oil on your clothes as it is a beast to get off, same goes for your hands and dishes.
The Curry Oil Vinaigrette is so addictive it is worth all the extra steps.
Make the Curry Oil first.
- Coarsely chop the Apple and Onion, no need to be accurate just rough chop it.
- Put 2 Tablespoons of Canola Oil in a small pot and heat over a medium low heat when hot add the Apple & Onion.
- Cook and stir until soft and fragrant, about 2-3 minutes.
- Stir in the Turmeric and Curry Powder and cook until the spices begin darken slightly, about 1 minute take care not to let them burn.
- Pour in the remaining Canola Oil and stir everything together increase the heat and bring the Oil to a boil.
- Boil for 1 minute then remove from the heat and allow to cool to room temperature.
- When cool strain the Oil into a glass container and discard the pieces of Apple & Onion.
- To keep the Oil clear let the sediment settle to the bottom and try not to move it.
To prepare the Vinaigrette,
- In a bowl combine the Mustard, Honey, Vinegar, Lemon & Orange Juices. Gently whisk and season with Salt and Pepper.
- Pour off the Oil taking care not to disturb the sediment in the bottom.
- Whisk it right before you use it.
To prepare the Cauliflower,
- Pre-Heat oven to 400 degrees.
- Cut or break the Cauliflower into smaller florets.
- Toss with a 1/4 cup of Olive Oil and season generously with Salt & Pepper.
- Roast for 25 to 30 minutes until crisp tender and slightly brown.
- Put the Cauliflower in a bowl and toss with the Toasted Almonds and Raisins and add 1/2 a cup of the Curry Vinaigrette.
- You can serve this cold, warm or at room temperature.
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