A few weeks ago, I introduced you to Lemonade, one of my favorite go-to spot for quick and healthy meals. They recently released a new cookbook featuring a lot of their fan favorite dishes so you can make them in the comfort of your home. Since I’ve been cooking a bunch more at my house, they were kind enough to lend me the recipe to one of their most popular dishes – Curry Cauliflower. It’s a great compliment to any main dish, and healthy too. I just love it!

Try it for yourself and let me know what you think! Recipe and photos courtesy of the authors.

Cauliflower, Golden Raisin, Almond, Curry Vinaigrette

Makes 4 cups

Cauliflower can be a little bland on its own, but blasting the florets in a hot oven concentrates its natural sweetness and makes the lily-white vegetable transform to a crisp caramel-brown. Tossing the roasted cauliflower with curry vinaigrette brightens the charred flavor. This is a universal side that goes especially well with Harissa Chicken, lamb chops, or for a main meal variation, incorporate shredded rotisserie chicken from the deli.

1 head cauliflower (about 2 pounds), cut into florets

¼ cup olive oil

Coarse salt and freshly ground black pepper

1 cup whole almonds, toasted (see Note, page 000)

¼ cup golden raisins

½ cup Curry Vinaigrette (recipe follows)

Preheat the oven to 400-degrees F.

Put the cauliflower on a large baking pan, drizzle with the oil, toss to coat and spread out in a single layer. Season generously with salt and pepper. Roast for 25 to 30 minutes until tender and slightly charred, shaking the pan from time to time. Put the roasted cauliflower in a mixing bowl; add the almonds and raisins. Toss with the curry vinaigrette to evenly coat. May be served warm, cold, or at room temperature.

Curry Vinaigrette

Makes 1 cup

This dynamite vinaigrette starts with making a flavorful curry oil—make the most of it for sautéing scallops or frying potatoes. The vinaigrette will make more than you need for the roasted cauliflower. Drizzle on a flaky piece of grilled halibut or use as a dip for toasted pita bread.

1 cup plus 2 tablespoons canola oil

1 Granny smith apple, halved lengthwise, cored*, and coarsely chopped (see note)

1 small onion, coarsely chopped

2 tablespoons turmeric

1 tablespoon curry powder, preferably Madras

Vinaigrette:

1 tablespoon whole grain Dijon mustard

1 tablespoon honey or agave nectar

2 tablespoons apple cider vinegar

Juice of ½ lemon

1 tablespoon orange juice

Coarse salt and freshly ground black pepper

To prepare the curry oil, put a small pot over medium-low heat and coat with 2 tablespoons of the canola oil. When the oil is hot, add the apple and onion. Cook and stir until soft and fragrant, 2 to 3 minutes. Stir in the turmeric and curry, and cook until the spices begin to darken slightly, about 1 minute, taking care not to allow the spices to burn. Pour in the remaining 1 cup of oil and stir everything together. Increase the heat to medium and bring the oil to a boil. Boil for 1 minute then remove the oil from the heat and allow to cool to room temperature. Strain the oil into a container to discard the pieces of apple and onion.

To prepare the vinaigrette, in a mixing bowl combine the mustard, honey, vinegar, lemon, and orange juices. Gently blend with a whisk; season with salt and pepper. Pour in the oil all at once and lightly whisk until the ingredients just come together; this is not emulsified vinaigrette. Pour the vinaigrette into a plastic container or jar and shake it up just before you are ready to dress the salad. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.

*Ingredient Note: Coring an apple

I love the tart crispness of Granny smith apples and they appear many times throughout the recipe. Coring an apple is a kitchen basic worth sharing.

Cut the apple in half lengthwise, from top to bottom. Simply remove the core with the help of a melon baller or teaspoon, giving it a quick twist around the seeds to scoop them out. Cut off the stem and bud end of the apple with a knife. Then slice the apple as directed in the recipe.