I've had this recipe stashed in my "to do" collection for a few months now after having seen it on foodandwine.com. I think what intrigued me was the picture of the dish that just looked so beautiful with the red onion, cream colored cauliflower and green beans. Also - there's something just so delicious about roasted vegetables - they have such a rich depth to them without being sinful.
Here's one dish I felt no guilt about coming back for seconds - clearing out the entire recipe in one setting. Mind you, I was a bit full at the end of it, but it was satisfying and delicious and I couldn't just leave the last little bit remaining on the pan, could I? I think not.
Curried Cauliflower and Green Bean Salad with Lemon Yogurt
Ingredients
One 2 1/4-pound head of cauliflower, cut into 1-inch florets
1 red onion, cut into thin wedges
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound green beans, cut into 2-inch lengths
1 tablespoon vegetable oil
2 slices of white sandwich bread, torn into small pieces
1 teaspoon mild curry powder, such as Madras
1 cup fat-free, Greek-style plain yogurt
1 tablespoon fresh lemon juice
1/2 cup chopped cilantro
1 garlic clove, finely grated
Directions
1.Preheat the oven to 425°. In a large bowl, toss the cauliflower and onion with 3 tablespoons of the olive oil and season with salt and pepper; spread the vegetables on a large baking sheet. In the same bowl, toss the beans with the remaining 1 tablespoon of olive oil and season with salt and pepper. Spread the beans on a small baking sheet. Roast all of the vegetables until crisp-tender and lightly browned, stirring once or twice, about 14 minutes for the beans and 16 for the cauliflower and onions. Return all of the vegetables to the bowl and let cool.
2.Meanwhile, in a medium skillet, heat the vegetable oil. Add the bread and cook over moderate heat, stirring, until golden and crisp, about 5 minutes. Transfer to a plate to cool and season with salt.
3.In the same skillet, toast the curry powder over moderate heat, stirring constantly, until fragrant, about 2 minutes. Scrape the curry over the vegetables, season with salt and pepper and toss to coat.
4.In a small bowl, combine the yogurt with the lemon juice, cilantro and garlic and season with salt and pepper. Sprinkle the vegetables with the croutons and serve with the yogurt sauce.
The above photo shows plate #1 - haha I guess it says something about the dish when I just couldn't get enough of it!!
I will have to say, the one gripe was the amount of garlic in the yogurt sauce. To me, it was overpowering and I would have rather had less garlic and more lemon. Good to know for next time!
Here's one dish I felt no guilt about coming back for seconds - clearing out the entire recipe in one setting. Mind you, I was a bit full at the end of it, but it was satisfying and delicious and I couldn't just leave the last little bit remaining on the pan, could I? I think not.
Curried Cauliflower and Green Bean Salad with Lemon Yogurt
Ingredients
One 2 1/4-pound head of cauliflower, cut into 1-inch florets
1 red onion, cut into thin wedges
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound green beans, cut into 2-inch lengths
1 tablespoon vegetable oil
2 slices of white sandwich bread, torn into small pieces
1 teaspoon mild curry powder, such as Madras
1 cup fat-free, Greek-style plain yogurt
1 tablespoon fresh lemon juice
1/2 cup chopped cilantro
1 garlic clove, finely grated
Directions
1.Preheat the oven to 425°. In a large bowl, toss the cauliflower and onion with 3 tablespoons of the olive oil and season with salt and pepper; spread the vegetables on a large baking sheet. In the same bowl, toss the beans with the remaining 1 tablespoon of olive oil and season with salt and pepper. Spread the beans on a small baking sheet. Roast all of the vegetables until crisp-tender and lightly browned, stirring once or twice, about 14 minutes for the beans and 16 for the cauliflower and onions. Return all of the vegetables to the bowl and let cool.
2.Meanwhile, in a medium skillet, heat the vegetable oil. Add the bread and cook over moderate heat, stirring, until golden and crisp, about 5 minutes. Transfer to a plate to cool and season with salt.
3.In the same skillet, toast the curry powder over moderate heat, stirring constantly, until fragrant, about 2 minutes. Scrape the curry over the vegetables, season with salt and pepper and toss to coat.
4.In a small bowl, combine the yogurt with the lemon juice, cilantro and garlic and season with salt and pepper. Sprinkle the vegetables with the croutons and serve with the yogurt sauce.
The above photo shows plate #1 - haha I guess it says something about the dish when I just couldn't get enough of it!!
I will have to say, the one gripe was the amount of garlic in the yogurt sauce. To me, it was overpowering and I would have rather had less garlic and more lemon. Good to know for next time!
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