CURRIED CAULIFLOWER SALAD
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.
Provided by threeovens
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F.
- 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.
- 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.
- Return all the vegetables to the mixing bowl and let cool.
- 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.
- 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.
- To prepare the dressing: Combine yogurt, lemon juice, cilantro, and garlic; season with salt and pepper.
- Sprinkle croutons over vegetables and serve with the dressing.
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