Curried Green Beans and Roasted Cauliflower with Cilantro Yogurt

Based on the recipe by Mark Peel, foodandwine.com
vegetablematter.blogspot.com


Curried Green Beans and Roasted Cauliflower with Cilantro Yogurt Sauce
serves 2-4

Ingredients

Cilantro Yogurt Sauce

1            cup                non-fat Greek-style plain yogurt such as Fage
1            Tbs                fresh lemon juice
1/2          cup               cilantro, choped
1                                 garlic clove, minced

Curried Green Beans and Roasted Cauliflower

1             large             cauliflower head, cut into 1" florets
1                                 red onion, thinly sliced
1/4          cup               olive oil
1/2          lb                  green beans, cut into 2" pieces
1            Tbs                vegetable oil
2            slices             white sandwich bread, cubed
1            tsp                 Madras curry powder
                                   sea salt and black pepper

Procedure

Cilantro Yogurt Sauce
  1. Combine all ingredients.  Season with salt and pepper.  Set aside.

Curried Green Beans and Roasted Cauliflower
  1. Heat oven to 425°.  Combine cauliflower and onion with 3 Tbs olive oil.  Season with sea salt and black pepper, then spread in a single layer on a sheet pan.
  2. In same bowl, toss the beans with 1 Tbs olive oil and season with salt and pepper.  Spread beans on another sheet pan.
  3. Place both sheet pans in oven and roast until tender and lightly browned, stirring occasionally.  The beans will cook faster, about 14 minutes, than the cauliflower, about 18 minutes.  Remove from oven and combine.
  4. While vegetables are in the oven, heat 1 Tbs vegetable oil over low heat and saute bread cubes until golden and crispy, about 4 minutes.  Remove from pan to cool.
  5. In the same pan, toast the curry power over moderate heat, stirring constantly, until fragrant, about 2 minutes.  Scrape out of the pan and toss with the cooked vegetables until well coated.  Season the mixture with salt and pepper.
  6. Serve vegetables while still warm, topped with the bread cubes and yogurt cilantro sauce on the side.
Comments