Boy are there a lot of moving parts to this side dish!  First you have tender, roasted cauliflower florets and shallots roasted with curry powder.  Then you toss the roasted vegetables together with baby greens and slices of juicey, sweet oranges.  Next, come dried currants and crunchy sliced almonds.  We’re not done yet! Then you finish the side dish off with a vinaigrette made with Dijon mustard, rice vinegar and chopped, fresh tarragon.  It sounds a bit complex and jumbled, but it really works well together.  You have peppery greens offset by the sweetness of the oranges, the spice of the curry powder which goes well with sweet currants, and the anise-flavor of the tarragon really works well with the whole picture.  Oh, and a bit of crunch from the nuts is always a nice texture component.

(To view this recipe, click on the following link: http://www.finecooking.com/recipes/roasted-curried-cauliflower-salad.aspx)

Tagged: baby greens, cauliflower, curry, curry powder, Dijon mustard, dried currants, Fine Cooking, fresh tarragon, oranges, rice vinegar, roasted cauliflower, roasted vegetables, shallots, side dish, sliced almonds, tarragon, vegetarian, vinaigrette