Curry Cauliflower Salad

There's a good lunch place in Venice called Lemonade and they serve an assortment of salads to choose from. One of my favorites is their curry cauliflower salad, so I tried to make it at home!
This salad is creamy, earthy, and reminds me of the classic broccoli salad that I ate in the summer months growing up.

Curry Cauliflower Salad

1/2 of head of cauliflower florets

2 tablespoons of vegetable oil

1 teaspoon on curry powder
3 tablespoons sliced almonds

3 tablespoons of golden raisins  
salt and pepper to taste

Dressing:
3 tablespoons of Greek Yogurt
1 tablespoons curry powder
1 teaspoon agave

salt to taste

Directions:

- Pre-heat oven to 375 and line a baking sheet with foil

- Mix the florets, oil, 1 teaspoon of curry powder, salt, and pepper together and pour over foil

- After 9 minutes in the oven, stir

- Pour the sliced almond onto the foil and cook for another 3 minutes

- Bake until golden, approximately 12 minutes total, then let cool
- Combine dressing ingredients together, add raisins and room temperature cauliflower, then taste to see if it needs anything else

Enjoy,
Jamie