Curried Cauliflower and Green Bean Salad

“Really liked this and hope you do too. I made with 1 teaspoon of curry powder which was very mild. Sort of wonder if it shouldn't be more-I did double the original amount already. Depends upon how well you like curry, I guess. From the May 2010 issue of Food & Wine. Topped ours with Lemon Pesto Buttermilk Salad Dressing b/c I had made it earlier and it was perfect on this too. This can be made ahead too. The roasted curried vegetables can be refrigerated separately overnight. The croutons can be kept in an airtight container at room temperature overnight.”
READY IN:
28mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 425°.
  2. In a medium bowl, toss the cauliflower and onion with 2 tablespoons of the olive oil and season with salt and pepper; spread the cauliflower/ onion mixture onto large (foil lined) baking sheet.
  3. Put in oven for 16 minutes or until crisp tender, and stir at least twice.
  4. In the same (now empty) bowl, toss the beans with the remaining tablespoon of olive oil and season with salt and pepper.
  5. Spread the beans onto small (foil lined) baking sheet and roast for 14 minutes or until crisp tender, and stir at least twice.
  6. Return all of the vegetables to the bowl and let cool.
  7. Meanwhile, in a medium skillet, heat the vegetable oil.
  8. Add the bread and cook over moderate heat, stirring, until golden and crisp, about 5 minutes.
  9. Transfer to a plate to cool and season with salt.
  10. In the same skillet, toast the curry powder over moderate heat, stirring constantly, until fragrant, about 2 minutes.
  11. Scrape the curry over the vegetables, season with salt and pepper and toss to coat.
  12. Drizzle with dressing that has lemon in it.

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