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Ingredients

• 2 1/4 pound  head of cauliflower, cut into 1-inch florets
• 1   red onion, cut into thin wedges
• 1/4 cup  extra-virgin olive oil
•   Salt and freshly ground pepper
• 1/2 pound  green beans, cut into 2-inch lengths
• 1 tablespoon  vegetable oil
• 2 slices  of white sandwich bread, torn into small pieces
• 1 teaspoon  mild curry powder, such as Madras
• 1 cup  fat-free, Greek-style plain yogurt
• 1 tablespoon  fresh lemon juice
• 1/2 cup  chopped cilantro
• 1   garlic clove, finely grated

Description

Mark Peel, Chef At Los Angeles's Esteemed Campanile, Opened The Point, A Casual New Breakfast-and-lunch Spot, In Culver City. Here He Flavors Roasted Cauliflower And Green Beans With A Mild Curry Powder.

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