Lemonade’s Curried Cauliflower

Oh the choices!

Oh the choices!

This week we had the pleasure of learning a special dish from Chef Alan Jackson of Lemonade Restaurant Group (http://lemonadela.com). Rachel and I were super excited because we LOVE Lemonade. I really like the cafeteria style dining because you can choose a little bit of a lot of things, and trust me, you want to try a lot of things at Lemonade. The dishes are inventive, healthy and delicious! Not to mention, the actual lemonade selection is to DIE for, but that’s another topic entirely…


Chef Alan chose to show us his Curried Cauliflower recipe. I often think of Cauliflower as Broccoli’s awkward distant cousin – the under appreciated vegetable. However, after Chef Alan was done with it, it was such a delicious and vibrantly flavored dish. Here’s how he did it.



1 head cauliflower (about 2 pounds), cut into florets
1/4 cup olive oil
coarse salt and freshly ground black pepper
1 cup whole almonds, toasted
1/4 cup golden raisins
1/2 cup curry vinaigrette (recipe follows)


1. Preheat the oven to 400-degrees F.
2. drizzle cauliflower with olive oil, toss to coat and spread out on baking pan in single layer. season generously with salt and pepper

3. roast for 25-30 minutes until tender and slightly charred (shake pan from time to time)
4. put roasted cauliflower, roasted whole almonds and golden raisins into bowl

the magic begins!5. toss with curry vinaigrette to evenly coat

May be served warm, cold or at room temperature. This is a great dish to prepare in the beginning of the week and have ready throughout the week.

(the recipe for the vinaigrette used in the previous recipe)

Curry oil –
1 cup + 1 tbs canola oil
1 granny smith apple – coarsely chopped
1 small onion – coarsely chopped
2 tbs turmeric
1 tbs curry powder (preferably Madras)

Vinaigrette –
1 tbs whole grain dijon mustard
1 tbs honey or agave nectar
2 tbs apple cider vinegar
juice of 1/2 lemon
1 tbs orange juice
coarse salt and freshly ground black pepper

To prepare the curry oil…
1. put small pot over medium-low heat and coat with 2 tbs of canola oil
2. when oil is hot, add apple and onion
3. cook and stir for 2-3 minutes until soft and fragrant
IMG_21424. stir in turmeric and curry – cook about 1 minute until spices darken
5. pour in remaining 1 cup oil – stir

IMG_21626. increase heat to medium – bring to boil – boil for 1 minute
IMG_21687. allow to cool to room temperature – strain oil to discard pieces of apple & onion
To prepare the vinaigrette…
IMG_22068. combine mustard, honey, vinegar, lemon & orange juice – blend with whisk
9. season with salt and pepper
10. pour in CURRY OIL all at once – lightly whisk
IMG_222311. pour vinaigrette into plastic container & shake it up



Chef Alan let us know that Lemonade will be releasing a cookbook soon! We’ll let you know when to go snag one for yourself to learn more fresh and delicious recipes like this one. Happy cooking! xx

9 Responses to “Lemonade’s Curried Cauliflower”

  1. Rachel

    I love, love, love Lemonade! Thank you for the recipe. I will be waiting with bated breath for Chef Alan’s cookbook!

  2. Kaitlyn

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  4. Annie

    This was the only recipe I reeeeaaalllyy wanted to try at home! Thanks for posting. (I will of course no doubt attempt the others, but I’m obsessed with this right now!)

  5. Jess

    Hi, Do you think it would still work well replacing the canola oil with coconut oil?

Hey, we'd love to hear what you think, drop us a line below...
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