Curried Cauliflower And Green Bean Salad Recipes

CURRIED CAULIFLOWER AND GREEN BEAN SALAD

Steps:

• Preheat the oven to 425°.
• 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.
• Put in oven for 16 minutes or until crisp tender, and stir at least twice.
• In the same (now empty) bowl, toss the beans with the remaining tablespoon of olive oil and season with salt and pepper.
• Spread the beans onto small (foil lined) baking sheet and roast for 14 minutes or until crisp tender, and stir at least twice.
• Return all of the vegetables to the bowl and let cool.
• Meanwhile, in a medium skillet, heat the vegetable oil.
• Add the bread and cook over moderate heat, stirring, until golden and crisp, about 5 minutes.
• Transfer to a plate to cool and season with salt.
• In the same skillet, toast the curry powder over moderate heat, stirring constantly, until fragrant, about 2 minutes.
• Scrape the curry over the vegetables, season with salt and pepper and toss to coat.
• Drizzle with dressing that has lemon in it.

CURRIED CAULIFLOWER, CARROTS AND BEANS

Steps:

• Place steamer basket in large saucepan with 1/2 inch of water. Place cauliflower and carrots in steamer. Heat to boiling; reduce heat. Cover and cook 10 minutes or until vegetables are tender. Place in a bowl and keep warm. Rinse and dry saucepan.
• In same saucepan, heat oil over medium heat. Add onion, gingerroot and garlic; cook and stir 3 minutes or until onion is softened.
• In a cup, combine flour and curry powder. Stir into onion mixture; cook and stir 1 minute.
• Gradually stir in broth and wine; heat to boiling. Reduce heat; simmer, stirring frequently, 5 minutes or until sauce is slightly thickened.
• Stir in beans; cook 3 minutes or until heated through. Stir bean mixture into cauliflower mixture just until combined. Sprinkle with cilantro.

CURRIED COUSCOUS AND GARBANZO BEAN SALAD

Steps:

• Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
• Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.

CAULIFLOWER AND EGG SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain.
• Mix cooked cauliflower, hard-boiled eggs, carrot, green onions, sweet pickle relish, mayonnaise, and mustard in a large bowl; season with salt and black pepper.

CURRIED CAULIFLOWER SALAD

Steps:

• Preheat oven to 425 degrees F.
• In a large mixing bowl, toss cauliflower and onion wedges with 2 tablespoons of the olive oil; spread out on a large rimmed baking sheet, season with salt and pepper and place in oven.
• In the same bowl, toss green beans with remaining olive oil, season with salt and pepper, spread out on a smaller baking sheet and place in the oven; roast vegetables until they are crisp tender and slightly browned, tossing once or twice, about 15 minutes.
• Return all the vegetables to the mixing bowl and let cool.
• Meanwhile, heat the vegetable oil in a skillet over medium heat, and toast the bread until golden and crisp, about 5 minutes; remove to a plate, season with salt, and let cool.
• Toast the curry powder in the skillet until fragrant, about 2 minutes; scrape out of the skillet and onto the vegetables, toss, season with salt and pepper to taste.
• To prepare the dressing: Combine yogurt, lemon juice, cilantro, and garlic; season with salt and pepper.
• Sprinkle croutons over vegetables and serve with the dressing.