Cauliflower, Golden Raisins & Almonds with a Curry Vinaigrette

I have mentioned one of our favorite restaurants, Lemonade, before (and possibly a few other times too). It is a perfect place for a nutritious, quick meal. They recently released a cookbook, so now we can enjoy their Southern California comfort food in the comfort of our own home! This is my first recipe from the book, and I hope to make many more!


Cauliflower, Golden Raisins & Almonds with Curry Vinaigrette



Curry Vinaigrette Ingredients:

  • 1 cup canola oil, plus 2 Tbsp
  • 1 Granny Smith apple, peeled and diced
  • 1 small onion, coarsely chopped
  • 2 Tbsp tumeric
  • 1 Tbsp curry powder
  • 1 Tbsp Dijon mustard
  • 1 tbsp honey
  • 1 1/2 Tbsp lemon juice
  • 1 Tbsp orange juice
  • sea salt and pepper


  • 1 head of cauliflower cut into florets
  • 1/4 cup olive oil
  • sea salt and pepper
  • 1 cup of whole almonds, toasted (heated in a 325 degree oven for about 10 minutes)
  • 1/4 golden raisins
  • 1/2 cup Curry Vinaigrette


Curry Vinaigrette:

  1. Prepare Curry Oil:
  • Coat a small pot with 2 Tbsp canola oil (not as small as I did though!) and heat over medium low
  • Add the apple and onion
  • Cook, stirring frequently, until the onion and apple are soft and fragrant (2-3 minutes)
  • Stir in the tumeric and curry powder
  • Cook until the spices darken, but do not burn (about 1 minute)
  • Pour in the other cup of oil and stir everything together
  • Increase the heat, bringing the oil to a boil for 1 minute
  • Allow the oil to cool to room temperature, and then strain out the apple and onion

2.  Prepare the Vinaigrette:

  • Gently whisk together the mustard, honey, vinegar, lemon and orange juices in a mixing bowl
  • Pour in the oil, trying to leave the spice sediment undisturbed
  • Season with salt and pepper
  • Place the vinaigrette into a covered container until you’re ready to use it



  1. Place the cauliflower on a cookie sheet and drizzle it with olive oil
  2. Season generously with salt and pepper and toss to coat
  3. Roast for 25-30 minutes (flipping the cauliflower occasionally), until brown and delicious like the picture below!20131230-131307.jpg
  4. Combine the cauliflower, toasted almonds, and raisins in a large bowl.
  5. Toss with 1/2 cup of the vinaigrette to coat, and season with salt and pepper to taste.

You can serve this dish warm, cold, or room temperature (making it a perfect potluck dish). You can pair this with pork, chicken, or whatever sounds good to you!


Quinoa with caramelized onions and mushrooms with a spinach pesto

We are making an effort to cut extra sugar out of our diet currently, so I’m trying to be creative; I get bored with food easily! I knew I wanted to make quinoa today and wasn’t going to include meat, but that was all I knew. I found a small bag of dehydrated mushrooms at Trader Joes yesterday, and those seemed like a good addition. The rest of the ingredients were a last minute decision. I enjoyed this recipe, but it still has room for improvement. Please let me know if you try it and you have any ideas!

Quinoa with Caramelized Onions and Mushrooms with a Spinach Pesto


    2 cups of water or your favorite broth (I used water from rehydrating my mushrooms)
    1 package of dehydrated mushrooms, rehydrated per package instructions and then sautéed or roughly 1 cup of sautéed fresh mushrooms of your choosing
    1 cup quinoa
    1 onion, sliced in thin, circular pieces
    1 Tbsp of olive oil
    1 Tbsp of butter
    2 cups of spinach
    1 clove of garlic
    1 1/2 Tbsp olive oil (I just guess on this amount!)
    Freshly grated Parmesan cheese
    Salt and pepper



1. In a medium pot, heat the 1 Tbsp of butter and olive oil. Once it is hot, add the onion and a dash of salt. Stir frequently, and cook until the onion is a nice caramelized brown color. Remove the pan from heat when the onion is caramelized.
2. While the onion caramelizes, bring your water or broth and quinoa to a boil and cook per package instructions.
3. I didn’t do this, but sautée your sliced mushrooms, whichever variety you choose to use. (My rehydrated mushrooms were too chewy, so cooking them next time will help.)
4. Finely chop the spinach in a food processor with the garlic. Once it is a desired size, add in your oil until a pesto consistency is reached. Mix in Parmesan, salt, and pepper to taste.
5. Add the mushrooms and pesto to the pot with the caramelized onion and heat on low.
6. Mix in roughly 3/4 of your prepared quinoa. (You could use it all, but this gave my desired ratio of quinoa to filling. I plan to add whole milk, blackberries, and cocoa to my remaining quinoa for breakfast tomorrow!)

This dish was substantial enough to stand alone for me, but it could also pair nicely with a steak or chicken breast and some bread! Add a piece of fruit for dessert, and you should be good to go!