Cauliflower and long beans in a red chilli dressing from Madhur Jaffrey's World Vegetarian: An Unrivalled Sourcebook of Over 600 Recipes and Ingredients from All Over the Globe by Madhur Jaffrey

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Notes about this recipe

  • Breadcrumbs on September 05, 2011

    Cauliflower and Green Beans in a Red Chile Dressing – p. 164 With both these veggies in abundance at my farmer’s market, I simply had to try this recipe. While MJ calls for the veggies to be boiled, I decided to roast mine since we seem to enjoy them so much more this way. The sweetness of the roasted beans and cauliflower was a perfect match for the subtle heat of Thai-style dressing. I’ve never made a dressing with grated coconut before and I must say, it was such an imaginative, delicious surprise of tastes and textures. Given the chance, I could have eaten the dressing on its own!! We did have some of this salad leftover so the following night I tossed it w some soba noodles along with some shredded chicken for a satisfying pasta salad dinner. Delicious!

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