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!


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