In a large bowl, combine the broccoli, cauliflower and cranberries.
In a small bowl, whisk the oil, vinegar, brown sugar, chives, curry powder, soy sauce and garlic. Whisk in mayonnaise until blended.
Pour over broccoli mixture and toss to coat.
Cover and refrigerate for at least 2 hours, stirring several times.
Before serving, stir in almonds.