Some of you may know that the Sweet Partner in Crime and I were out for my birthday dinner last night. We did the “tasting menu” at Hugo, which was an absolutely divine experience to kick off my year #40. The next morning, we remained stuffed (8 courses was a challenge -- but what a divine challenge!). We decided it’d be a good idea to have something relatively light the next day.
I saw a recipe in a Food & Wine that looked good, but with my level of energy and motivation that evening, there were a couple of steps too many. I didn't need to make my own croutons or cook down a bunch of spices. I tried to make the recipe as foolproof as possible. What I ended up with was a pretty scrumptious vegetarian meal. Lots of fiber here, my friends…
- 1 good sized head cauliflower, cut into small florets
- 1/2 a red onion, cut into thin strips
- 1/2 lb. green beans, trimmed and cut into 2” pieces
- 1 tbsp curry powder
- 1 c. plain yogurt (I used Dannon, but the original recipe calls for Greek)
- 1 clove garlic, minced
- juice of 1/2 lemon
- 1/3 c. minced fresh cilantro or 1 tbsp. dried
- croutons
![IMG_0719 IMG_0719](http://lh4.ggpht.com/_gxMEUnUocfI/S9EChjk4AhI/AAAAAAAAC7o/T4RsRl5vB0k/IMG_0719_thumb%5B1%5D.jpg?imgmax=800)
Put the beans in the same bowl. Add another tsp. of oil. Mix well. Put in a smaller baking pan, also sprayed.
Put both pans in the oven and roast, stirring a couple of times, until the vegetables are tender and slightly browned (about 15 min for the beans, 25 for the cauliflower mixture).
![IMG_0720 IMG_0720](http://lh3.ggpht.com/_gxMEUnUocfI/S9ECjgS3FXI/AAAAAAAAC7w/W95tBBJ6n4E/IMG_0720_thumb%5B1%5D.jpg?imgmax=800)
Meanwhile, whisk together the yogurt, garlic, lemon juice, cilantro, and salt and pepper.
When the veggies are roasted tender, put into bowl and stir to combine. Add a handful of croutons and stir again.
Plate up the veggies. Drizzle with the sauce. Chow down.
![IMG_0721 IMG_0721](http://lh5.ggpht.com/_gxMEUnUocfI/S9ECk36c47I/AAAAAAAAC74/o20MXLEW4cY/IMG_0721_thumb%5B3%5D.jpg?imgmax=800)
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