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
- 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
- Place the cauliflower on a cookie sheet and drizzle it with olive oil
- Season generously with salt and pepper and toss to coat
- Roast for 25-30 minutes (flipping the cauliflower occasionally), until brown and delicious like the picture below!
- Combine the cauliflower, toasted almonds, and raisins in a large bowl.
- 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!