Curried Cauliflower and Green Bean Salad

• cauliflower↗2 cups

  cut into 1-inch florets

• onion↗1 cup

  cut into thin wedges

• extra virgin olive oil↗3 tablespoons

  DIVIDED

• salt↗1⁄4 teaspoon

  to taste

• black pepper↗1⁄8 teaspoon

  to taste

• green beans↗1⁄4 lb

  cut into 2-inch lengths

• vegetable oil↗1 1⁄2 teaspoons
• white bread↗1 slice

  torn into small pieces

• mild curry powder↗1 -2 teaspoon

  such as Madras

• lemon buttermilk dressing or 2 tablespoons lemon yogurt2 tablespoons

  dressing

Step-by-step instructions

1. 1

   Preheat the oven to 425°.

2. 2

   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.

3. 3

   Put in oven for 16 minutes or until crisp tender, and stir at least twice.

4. 4

   In the same (now empty) bowl, toss the beans with the remaining tablespoon of olive oil and season with salt and pepper.

5. 5

   Spread the beans onto small (foil lined) baking sheet and roast for 14 minutes or until crisp tender, and stir at least twice.

6. 6

   Return all of the vegetables to the bowl and let cool.

7. 7

   Meanwhile, in a medium skillet, heat the vegetable oil.

8. 8

   Add the bread and cook over moderate heat, stirring, until golden and crisp, about 5 minutes.

9. 9

   Transfer to a plate to cool and season with salt.

10. 10

    In the same skillet, toast the curry powder over moderate heat, stirring constantly, until fragrant, about 2 minutes.

11. 11

    Scrape the curry over the vegetables, season with salt and pepper and toss to coat.

12. 12

    Drizzle with dressing that has lemon in it.