So Wednesday all I had scheduled to make was the dish I rejected for Monday.  This is from Fine Cooking and a wonderfully surprisingly great taste.  I loved the combo of orange and curry.  Jim of course, was delighted to be eating something good for him.  I had a very full day.  I have joined a ladies golf group that plays a a public course near our house.  They had the opening day luncheon.  After that I had to go get my hair done.  Home to make dinner and then off to group dance class.  I strained a muscle Tuesday afternoon at dance class and ended up sitting most of it our.  Could not twirl on my right leg.  

Ingredients:

1 large head cauliflower, cut into 1” florets

1 C thinly sliced shallots, from 2 large

1 1/2 t curry powder

7 T EVOO

kosher salt and black pepper

2 large navel oranges

1 T rice vinegar

2t Dijon mustard

3 T coarsely chopped fresh tarragon

1/2 C toasted slivered almonds

1/4 C currants

5 oz. baby arugula

Directions:

1. Position a rack in the center of the oven and heat the oven to 450 degrees.  Line a large rimmed baking sheet with foil.  
2. In a large bowl, toss the cauliflower and shallots with the curry powder.  Add 2 T oil, season with 1 t slat and 1/2 t pepper, and toss again.  
3. Spread on the baking sheet and roast until the vegetables are tender and browned, 20-25 minutes.  Let cool.  
4. Meanwhile cut the peel and pith off the oranges.  Working over a large bowl, cut the Orange segments free from the membranes letting them fall into the bowl.  Squeeze the juice out of the membranes into a small bowl.  
5. In another small bowl, or mini food processor, which in the remaining 5 T oil.  Whisk in 3 T oj and the tarragon.  Season to taste with salt, pepper, and the remaining oj.
6. Add the cauliflower, almonds and currants to the orange segments and toss with enough vinaigrette to coat well.  
7. In large salad bowl, toss the arugula with enough vinaigrette to coat lightly.  
8. Top with the cauliflower mixture and drizzle with the remaining vinaigrette, and service.  

You can also divide the arugula among 4 plates and then top with equal portions of cauliflower mixture.  They say to pair with Riesling; we just used our house white Italian.  All during the making of this salad I thought of my friend Cynthia.  The only thing she did not like was tarragon.