Roasted Cauliflower and Green Beans with Curry and Breadcrumbs

by Susan on May 7, 2010

A couple of weeks ago I mentioned the number of drool-worthy recipes in this month’s Food & Wine magazine. I jumped in with the Sticky Oat-and-Pine Nut Bars, and though they were not a raging success, I was not deterred. A good thing too, because the next F&W dish I made was delicious. (And easier on the teeth!)

We roast a lot of vegetables around here. Broccoli. Brussel Sprouts. Squash. Zucchini. You name it and its likely found its way onto a baking sheet and into our oven. There are occasions however, usually ones that involve dinner guests, when I want to prepare a vegetable dish that is just as simple and healthful, but with a little more pizazz. Something like Curried Cauliflower and Green Bean Salad with Lemon Yogurt.

It was not the recipe’s name that caught my eye. When I see ‘Green Bean Salad,’ I think of over-dressed waxy things at a BBQ. The ‘Lemon Yogurt’ also threw me off. I like my veggies unadulterated. So what did catch my eye? The picture. This was no Green Bean Salad. It was an elegant and inviting melange of white, purple, and green. (The yogurt was conspicuously absent from the photo.)

I was hooked, albeit with some some adjustments (including a name change). And voila. It looked and tasted just as I hoped. The below photo is of the dish I made, but feel free to compare it to the F&W version.

Roasted Cauliflower, Onions, and Green Beans with Curry and Breadcrumbs
(Adapted from Food & Wine)

One 2 1/4 lb head of cauliflower, cut into 1-inch florets
1 red onion, sliced
1/4 cup extra virgin olive oil
Salt and freshly ground pepper
1/2 lb green beans, ends trimmed and cut into 2-inch lengths
1 tsp curry powder
handful of homemade breadcrumbs

1. Preheat oven to 425. In large bowl, toss cauliflower and onion with 3 TBSP of olive oil and season with salt and pepper. Spread on a baking sheet. In same bowl, toss beans with 1 TBSP of olive oil and season with salt and pepper. Spread beans on a separate baking sheet. Roast all vegetables until crisp-tender and lightly browned, stirring once or twice. About 14 minutes for the beans and 17 minutes for the cauliflower and onion. Return all vegetables to the bowl.
2. In a small skillet, toast the curry powder over moderate heat, stirring constantly, until fragrant, about 2 minutes. Scrape the curry over the vegetables. Add breadcrumb for light textural coating. Season as necessary.
3. Can be served warm or at room temperature. (Though this was just as delicious cold on the following day.)

{ 1 comment… read it below or add one }

Joy Posner October 6, 2010 at 5:47 pm

This dish is superb! It has become one of my staple side dishes. With my oven, I add an additional four-five minutes to roast the veggies.

Thanks a million!

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