Curried Cauliflower Salad

Method

1. Preheat oven to 400 F

2. Cut the cauliflower into florets. Place on a baking sheet. Drizzle with olive oil and season with salt and pepper
3. Roast for 25 minutes until slightly charred but still crunchy (shaking the pan mid-way). Remove from the oven and set aside.
4. In a frying pan toast the almonds for 3-5 mins on medium heat watching they don’t burn.
5. Chop the apples and onions into big chunks. Add them to a small pot along with the olive oil, turmeric, and curry powder and cook over medium heat for 5-6 minutes. Remove the mixture from the heat and allow it to cool.
6. To the mixture, add the mustard, honey, and vinegar, and lemon juice & zest. Whisk till the dressing emulsifiers. Season with salt & pepper to taste.
7. Place the cauliflower, almonds, and cranberries in a bowl. Pour over the dressing and toss to coat. Serve at room temperature