Thanksgiving Side Dish - Curried Cauliflower with Almonds

So, Thanksgiving went off without a hitch.  We had a wide array of choices - some traditional, some Gundry-friendly - all delicious.  I made a curried cauliflower - a recipe I've been working on for a while that isn't quite perfect, but still pretty tasty (suggestions welcome!). It was at least yummy enough to get a comment from my 17-year old cousin who apparently does not normally eat cauliflower - despite the fact that her mom (my aunt who is also on Gundry) is a delicious cook. 

INGREDIENTS

1 head cauliflower, chopped into florets (or 1 bag of florets)

1 tablespoon curry

2 teaspoons garam masala*

3 tablespoons greek yogurt (or other unsweetened yogurt)

1/4 cup almonds

1/4 cup (plus more for drizzling) extra-virgin olive oil

Salt and pepper

DIRECTIONS

Preheat oven to 350.  Place cauliflower on a baking sheet and toss with olive oil, salt and pepper.  Roast until tender and golden, approximately 45 minutes.  While cauliflower is roasting, make the dressing.  Whisk together olive oil, curry and garam masala.  Place the almonds on a square of foil, drizzle with extra-virgin olive oil and sprinkle with salt.  Fold up the sides of the foil to seal in the almonds.  Place in the oven and cook until fragrant.  When cauliflower is roasted, pull out of the oven and allow to cool.  Place cauliflower in a bowl, pour over the curry dressing, and stir until incorporated.  Add yogurt and mix.  Add almonds and mix.  Salt, pepper and curry to taste.

*You can find garam masala in the spice isle of most grocery stores

Here are some other photos of our family Thanksgiving...

The turkey, getting ready for the roaster - the bird was spread with an herb butter underneath the skin, stuffed with citrus, onions, herbs and garlic and covered with a spice rub

My sister-in-law's delicious spinach salad with pears, blue cheese and pecans

My mom's yummy Brussels sprout dish with low-carb tortilla "bread crumbs" and crisped prosciutto... with the hustle and bustle that was going on in the kitchen we left it a little too long under the broiler  (hence the char on top).  It was still delicious!

My 14-year-old cousin created this beautiful centerpiece and a tablescape with candles and gourds.

We were blessed with a White Thanksgiving at my parents' central California  vacation home.