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“For this salad the vegetables are first roasted to maximize their flavor, then served with a lemony yogurt dressing. It is relatively fast to make, but you can still make the components a day ahead and store separately. From "Food and Wine" magazine. Sometimes I like to make this with frozen sugar snap peas, which I cut in half, crosswise, then roast without bothering to thaw first.”

Ingredients Nutrition


  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.

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