Curried Cauliflower

Ingredients

Vinaigrette

Curry Oil

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.

1. Coarsely chop the Apple and Onion, no need to be accurate just rough chop it.
2. Put 2 Tablespoons of Canola Oil in a small pot and heat over a medium low heat when hot add the Apple & Onion.
3. Cook and stir until soft and fragrant, about 2-3 minutes.
4. 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.
5. Pour in the remaining Canola Oil and stir everything together increase the heat and bring the Oil to a boil.
6. Boil for 1 minute then remove from the heat and allow to cool to room temperature.
7. When cool strain the Oil into a glass container and discard the pieces of Apple & Onion.
8. To keep the Oil clear let the sediment settle to the bottom and try not to move it.

1. In a bowl combine the Mustard, Honey, Vinegar, Lemon & Orange Juices.  Gently whisk and season with Salt and Pepper.
2. Pour off the Oil taking care not to disturb the sediment in the bottom.
3. Whisk it right before you use it.

1. Pre-Heat oven to 400 degrees.
2. Cut or break the Cauliflower into smaller florets.
3. Toss with a 1/4 cup of Olive Oil and season generously with Salt & Pepper.
4. Roast for 25 to 30 minutes until crisp tender and slightly brown.
5. Put the Cauliflower in a bowl and toss with the Toasted Almonds and Raisins and add 1/2 a cup of the Curry Vinaigrette.
6. You can serve this cold, warm or at room temperature.