Rating: 5 stars
4084 Ratings
  • 5 star values: 4084
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 4,084 Ratings
Wendy Kalen
March 2002

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Recipe Summary test

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°. On a large rimmed baking sheet, toss the cauliflower with the broccoli and 1 tablespoon of the olive oil. Season with salt. Roast for 45 minutes, turning occasionally, until the vegetables are tender and lightly browned.

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  • Meanwhile, in a large skillet, melt the butter in 2 teaspoons of olive oil. Add the curry powder and stir over moderate heat until fragrant, about 45 seconds. Add the bread and cook, stirring occasionally, until toasted, about 20 minutes.

  • Toss the vegetables with the lemon juice and mint, sprinkle with the curried croutons and serve.

Notes

One Serving: Calories 167 kcal, Total Fat 6.6 gm, Saturated Fat 1.8 gm.

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