The natural sweetness that comes from roasting cauliflower until it caramelizes gets an exotic boost from the curry powder, a little kick of pizzazz from the chili flakes, and the perfect balance of textures from the crunchy toasted almonds. Since I was serving it with the Apricot Lamb Chops I didn’t want to add another dimension of chewy sweetness, but I would probably throw in some golden raisins when serving it with just a plain grilled protein of choice.

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