Roasting vegetables enhances the flavors by concentrating their natural sugars. You will be amazed. If you don't like cauliflower try this recipe to possibly change your mind.
You'll love it so much you'll want more so I adjusted the recipe to make extra vegetables to use as a side later in the week. Simply remove half of the vegetables and refrigerate before adding the curry. You can later add any seasoning you want to them. I tried a squeeze of lemon juice and a little pepper and they were great.
Serves 4
Prep Time: 5 minutes
Total Time: 26-28 minutes
Ingredients:
One large 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 tender green beans, cut into 2-inch lengths
1 tablespoon vegetable oil
1 cup French bread, torn into small pieces
1 teaspoon mild curry powder, such as Madras
½ cup fat-free, Greek-style plain yogurt
1 tablespoon fresh lemon juice
2 tablespoons chopped cilantro
1 garlic clove, finely grated
2 cups mixed salad greens (optional)
Instructions:
Preheat the oven to 425°. In a large bowl, toss the cauliflower, beans and onion with the olive oil and season with salt and pepper; spread the vegetables on a large baking sheet. Roast all of the vegetables until crisp-tender and lightly browned, stirring once or twice, about 14 minutes.
Return all of the vegetables to the bowl and let cool. 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.
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.
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.
Serve over mixed salad greens.
