• Preheat oven to 400'F
• Carefully cut your cauliflower into florets, trying to keep the pieces rather uniform in size, about 2"
• Toss the cauliflower florets with the curry powder, cumin and salt and placed on rimmed baking sheet
• Roast for 15 minutes, check for tenderness. Roast until just tender, but not soft. Continue to check every 5 minutes until done.
• When cool, toss with dressing, scallions and peanuts
• Serve immediately or chill in refrigerator

Dressing

• Using small food processor or emulsifier blend olive oil, chutney and lemon juice until pieces of chutney are chopped up. Some small chunks will still remain and they will be fine, but you want the big pieces to get chopped up enough to contribute to the flavor of the dressing.