cauliflower salad

Preheat oven to 350F. Toss the almonds with 2 teaspoons olive oil in a small bowl. Spread out evenly on a sheet tray and bake until light brown. Set aside and allow to cool.

In a small sauce pot combine the currants, vinegar, ¼ cup water, and sugar. Heat over medium high heat. Once boiling, turn off the heat and set aside to cool.

Separate the cauliflower into large florets, removing the outer leaves, and then halve. Reserve any small florets that remain.

In a small mixing bowl combine the yogurt, filmjolk, agave, and curry powder.  Whisk until smooth and season with salt and pepper.

In a large sauté pan over high heat add remaining olive oil. Once the oil is hot, cook the cauliflower planks in batches. Allow the cauliflower to brown and caramelize on one side before flipping.  Cook until tender. Be careful not to crowd the pan, or the cauliflower will steam rather than roast.  Remove the cauliflower to a sheet tray with a rack on top.  Continue this process until all the planks are cooked. In the same pan over medium heat, sauté the reserved small cauliflower florets until tender. Season with salt and pepper.

Garnish with curried yogurt, toasted almonds and pickled currents.