Curried Cauliflower and Green Bean Salad with Lemon Yogurt Recipe

Name: Curried Cauliflower and Green Bean Salad with Lemon Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 2 1/4-pound head of cauliflower, cut into 1-inch florets; 1 red onion, cut into thin wedges; 1/4 cup extra-virgin olive oil; Salt and freshly ground pepper; 1/2 pound green beans, cut into 2-inch lengths; 1 tablespoon vegetable oil; 2 slices of white sandwich bread, torn into small pieces; 1 teaspoon mild curry powder, such as Madras; 1 cup fat-free, Greek-style plain yogurt; 1 tablespoon fresh lemon juice; 1/2 cup chopped cilantro; 1 garlic clove, finely grated

Servings: persons

One 2 1/4-pound head of cauliflower, cut into 1-inch florets
1 red onion, cut into thin wedges
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound green beans, cut into 2-inch lengths
1 tablespoon vegetable oil
2 slices of white sandwich bread, torn into small pieces
1 teaspoon mild curry powder, such as Madras
1 cup fat-free, Greek-style plain yogurt
1 tablespoon fresh lemon juice
1/2 cup chopped cilantro
1 garlic clove, finely grated

1
Preheat the oven to 425.
2
In a large bowl, toss the cauliflower and onion with 3 tablespoons of the olive oil and season with salt and pepper; spread the vegetables on a large baking sheet.
3
In the same bowl, toss the beans with the remaining 1 tablespoon of olive oil and season with salt and pepper.
4
Spread the beans on a small baking sheet.
5
Roast all of the vegetables until crisp-tender and lightly browned, stirring once or twice, about 14 minutes for the beans and 16 for the cauliflower and onions.
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
In a small bowl, combine the yogurt with the lemon juice, cilantro and garlic and season with salt and pepper.
13
Sprinkle the vegetables with the croutons and serve with the yogurt sauce.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: One 2 1/4-pound head of cauliflower, cut into 1-inch florets, 1 red onion, cut into thin wedges, 1/4 cup extra-virgin olive oil, Salt and freshly ground pepper, and more.

Yes, Curried Cauliflower and Green Bean Salad with Lemon Yogurt falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curried Cauliflower and Green Bean Salad with Lemon Yogurt

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