Thursday, April 22, 2010

Me and the [Roasted] Bean – Curried Cauliflower & Beans in Lemon Yogurt Sauce

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
Preheat the oven to 425. Put the cauliflower and onion strips together in a bowl. Add about 3 tbsp. olive oil, the curry powder, salt, and pepper. Mix well. Put into a baking pan, sprayed with nonstick spray.IMG_0719
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).
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.


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