This dish was inspired by one of my favorite salads from Lemonade curry cauliflower with almonds. I love the combination of textures and spices. This is another super easy recipe, and the best part is you can eat it the next day (it almost tastes better the next day). 


  • 1 medium head of cauliflower, cut into florets

  • 1 cup whole raw almonds

  • 2 tablespoons olive oil

  • 1 tbsp curry powder

  • ½ tsp of salt

  • ¼ tsp cayenne

  • 1 tbsp fresh lemon juice, plus ½ tsp

Preheat the oven 450. In a medium bowl, combine the olive oil, curry powder, salt, cayenne and 1 tbsp lemon juice whisk together until curry dissolves. Add cauliflower and almonds toss to coat. Transfer to a baking dish and roast in the oven for 25 to 30 minutes until tender and brown. Periodically rotate the pan so the almonds don’t burn.

Serve hot or cold, its great both ways. If you are feeling extra fancy garnish with some fresh cilantro. Enjoy! 

{photos and recipe by me}