Curried Cauliflower Salad - cooking recipe

Ingredients

2 1/4 lbs cauliflower, cut into 1-inch florets
1 red onion, sliced into thin wedges
1/4 cup extra virgin olive oil
kosher salt
fresh ground black pepper
1/2 lb green beans or 1/2 lb sugar snap pea, cut into 1/2-inch pieces
1 tablespoon vegetable oil
2 slices sandwich bread, torn into bite-sized pieces
1 teaspoon curry powder, use a mild one such as Madras
1 cup plain Greek yogurt
1 tablespoon fresh lemon juice
1/2 cup fresh cilantro, chopped
1 garlic clove, grated

Preparation

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.