In heavy frypan over medium heat, melt butter. Add onion and carrot; stir and sauté until limp. Add curry; stir until mixture is lightly browned, about 2 minutes. Stir in chicken broth. Heat to boiling; reduce heat and simmer until reduced by half. Cool and turn into blender container or bowl of food processor and process until smooth. Return to pan. Keep warm.

Meanwhile, blanch cauliflower and set aside. Grill fillet until almost desired doneness. Brush with mustard and dredge in almonds. Place in heatproof casserole dish and bake at 350F until almonds are browned, 10 to 20 minutes.

Remove from oven and place off-center on serving plate. Arrange cauliflower parallel to fillet and drizzle curry reduction over and around plate.