Preheat the oven to 400° F.
Chop the cauliflower into florets and place in a large mixing bowl.
Add olive oil, salt, and pepper and toss to coat.
Spread the cauliflower out on a baking sheet and put in the oven.
Let the cauliflower cook for 15 minutes.
After 15 minutes toss the cauliflower and resume cooking for another 15 minutes.
While the cauliflower is in the oven toast the sliced almonds.
Put them in a small pan over medium heat and toast them until they are slightly browned and fragrant.
When they're finished remove the almonds from the heat and place in a small mixing bowl to cool.
When the cauliflower the out of the oven, return it to the large mixing bowl to cool.
While the cauliflower is cooling, chop the scallion, celery, and apple and place in a small mixing bowl.
Add the raisins to the small mixing bowl.
Pour 1 tablespoon of lemon juice overtop. (This is to keep the apples from browning and the raisins from sticking to each other).
To make the dressing, first bloom the spices by pouring 1/4 cup olive oil into the frying pan you used to roast the almonds.
Bring it to temperature over low to medium heat.
When the olive oil is warm, add the curry powder and turmeric.
Stir gently and let cook for 30 seconds to a minute until they become fragrant.
Once bloomed, take the pan off the heat and add the apple cider vinegar, lemon juice, salt and pepper.
Stir gently to combine before pouring the mixture into a large liquid measuring cup.
Whisk the dressing well before tasting. If need be, adjust the spices to your desired taste.
Pour the scallions, celery, apple and raisins into the large mixing bowl with the cauliflower.
Pouring on the dressing and stir well to combine.
Just prior to serving, add the toasted almonds and cilantro.
Mix well and enjoy.
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