Husband made this for dinner last night and it was delicious. The perfect thing to round out a dinner with 
lamb kebabs - especially good because I think it will prove to be excellant with cold lamb leftovers today. (oh you haven't tried cold lamb? It's wonderful). Let's see if I can fit anymore praise adjectives into the remainder of this paragraph . . . Anyway, try it, it's good.
Curried Cauliflower Salad - serves 2, with leftovers for lunch next day
1 head cauliflower, florets cut off and broken into small chunks - 1/2" or so
1/4 cup dried currants
1/4 cup almonds, slivered or roughly chopped
3 medium shallots, very small dice
12 kalamata olives, pitted and roughly chopped
2 tbsp olive oil
1 tbsp rice vinegar
1 tbsp dijon mustard
1 tbsp yellow curry powder
Have ready a large bowl of ice water. Bring a large pot of water to a boil and blanch the cauliflower for 30 seconds; drain and place the strainer, with cauliflower, immediately in a bowl of ice water; leave for 1 minute and then drain again. Place the cauliflower florets on paper towels and dry thoroughly. Place the currants in a small bowl of hot water and set aside while you get on with things.
Place the almonds in a dry saute pan over medium heat and toast, shaking frequently, until nuts are fragrant and beginning to release their oil, about 5-7 minutes. Be careful not to burn them or set on fire.
Drain the currants. Combine the cauliflower, currants, almonds, shallot and olives in a medium bowl. Mix together the olive oil, vinegar, mustard and curry powder and whisk until you have a light emulsion (30 seconds - 1 minute). Toss into the cauliflower mixture and stir to combine completely. Allow the salad to sit at room temperature for at least 30 minutes, stirring occasionally, to let the flavors mingle. Serve at room temperature.
By the way, 1 cup of cauliflower (100 grams) has 25 calories, 3 grams of fiber, 77% of your daily vitamin C, 26% of vitamin K, 11% of B6, 14% of folate and 12% of potassium. Of course, as we've prepared it here, it has added fat, but it's still good for you.
