CURRIED CAULIFLOWER & GREEN BEAN SALAD

For so many years I ate only steamed cauliflower, but since I started cooking gourmet vegan I have discovered so many wonderful ways to enjoy cauliflower. This recipe was part of my Indian month, but I think it has it's own flavors that are not necessarily Indian. Food & Wine magazine calls it "Indian meets California".

Serves 4

TOTAL TIME: 40 mins

One 2-1/4 pound head of cauliflower cut into 1" pieces
1 red onion, cut into thin wedges
1/4 cup olive oil
Salt & pepper to taste
1/2 pound green beans cut into 2" lengths
1 tbs vegetable oil
2 slices of white sandwich bread torn into small pieces
(This bread is for croutons. I used leftover french bread
without the crust)
1 tsp mild curry powder

Preheat oven to 425. In a large bowl, toss cauliflower and
onion with 3 tbs of the oil. Season with salt & pepper.
Spread the beans on a baking sheet. Save bowl.

In the same bowl, toss the beans with remaining 1 tbs of
olive oil and season with salt & pepper. Spread beans on
a baking sheet. Roast all veggies until crisp and lightly
browned, stirring once or twice (do not overcook beans or
they will shrivel up)

Beans: 14 mins Cauliflower & onions: 16 minutes

Meanwhile, in medium skillet, heat the vegetable oil.
Add the bread and cook over moderate heat, stirring
constantly until golden and crisp. About 5 mins.
Don't overdo the oil or croutons will be too oily (and
fattening). Transfer to a plate to cool and season
with a bit of salt. (Save skillet)

In the same skillet, toast the curry powder over
moderate heat, stirring constantly, until fragrant,
about 2 mins. Scrape curry over vegetables,
season with salt and pepper. Toss to coat.

The veggies and the croutons can be kept
separately overnight. Keep croutons in an air-
tight container at room temperature.

Wine suggestion: Pinot Gris or Albarino.

Recipe from Food & Wine, May 2010 Chef: Mark Peel of
Los Angeles' Campanile Restaurant and owner of the
Point in Culver City.