Preparation

• Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed baking sheet with foil.
• In a large bowl, toss the cauliflower and shallots with the curry powder. Add 2 Tbs. of the oil, season with 1 tsp. salt and 1/2 tsp. pepper, and toss again. Spread on the baking sheet and roast until the vegetables are tender and browned, 20 to 25 minutes. Let cool.
• Meanwhile, slice off the ends of the oranges so they rest flat on a cutting board, and then cut off the peel and pith. 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.
• In another small bowl, whisk the vinegar and mustard. Slowly whisk in the remaining 5 Tbs. oil. Whisk in 3 Tbs. of the orange juice and the tarragon. Season to taste with salt, pepper, and more orange juice.
• Add the cauliflower, almonds, and currants to the orange segments and toss with enough vinaigrette to coat well. Transfer to a platter or divide among plates. In the same bowl, toss the mâche with just enough vinaigrette to coat lightly. Top the cauliflower mixture with the mâche, drizzle with the remaining vinaigrette, and serve.