Curried Cauliflower and Green Bean Salad

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READY IN: 28mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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