Curried Cauliflower Salad

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 1/4 lbs cauliflower, cut into 1-inch florets
• 1 red onion, sliced into thin wedges
• 1/4 cup extra virgin olive oil
• kosher salt
• fresh ground black pepper
• 1/2 lb green beans or 1/2 lb sugar snap pea, cut into 1/2-inch pieces
• 1 tablespoon vegetable oil
• 2 slices sandwich bread, torn into bite-sized pieces
• 1 teaspoon curry powder, use a mild one such as madras
• 1 cup plain greek yogurt
• 1 tablespoon fresh lemon juice
• 1/2 cup fresh cilantro, chopped
• 1 garlic clove, grated

Recipe

• 1 preheat oven to 425 degrees f.
• 2 in a large mixing bowl, toss cauliflower and onion wedges with 2 tablespoons of the olive oil; spread out on a large rimmed baking sheet, season with salt and pepper and place in oven.
• 3 in the same bowl, toss green beans with remaining olive oil, season with salt and pepper, spread out on a smaller baking sheet and place in the oven; roast vegetables until they are crisp tender and slightly browned, tossing once or twice, about 15 minutes.
• 4 return all the vegetables to the mixing bowl and let cool.
• 5 meanwhile, heat the vegetable oil in a skillet over medium heat, and toast the bread until golden and crisp, about 5 minutes; remove to a plate, season with salt, and let cool.
• 6 toast the curry powder in the skillet until fragrant, about 2 minutes; scrape out of the skillet and onto the vegetables, toss, season with salt and pepper to taste.
• 7 to prepare the dressing: combine yogurt, lemon juice, cilantro, and garlic; season with salt and pepper.
• 8 sprinkle croutons over vegetables and serve with the dressing.