Roasted Cauliflower and Broccoli with Curried Croutons

[Guest guest]

Roasted Cauliflower and Broccoli with Curried Croutons

 

1 medium cauliflower, cut into florets

1 medium head of broccoli, cut into florets, thick stems peeled and sliced

crosswise 1/3 inch thick

1 tablespoon plus 2 teaspoons olive oil

salt

2 teaspoons unsalted butter

1 tablespoon Madras curry powder

3, 1/4 inch thick slices crusty country bread, cut into 1/4-inch dice

2 teaspoons fresh lemon juice

1 tablespoon chopped mint

 

Preheat the oven to 425 degrees. 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.

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. Serves 6.

 

 

 

Sponsored Link

 

Talk more and pay less. Vonage can save you up to $300 a year on your phone

bill. Sign up now.