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PREPARATION
1. To make the roasted veg- etables, preheat oven to 350°F. Set 3 oven racks to the upper third, middle and lower third of the oven. Set aside 3 baking sheets.
2. In a bowl, toss the cauli- flower with 3 tablespoons
of the oil and season with salt and pepper; transfer to a baking sheet. In the same bowl, toss the potatoes with 2 tablespoons of the oil and season with salt and pepper; transfer to another baking sheet. In the same bowl, toss the sweet potatoes with the remaining 2 tablespoons oil and season with salt and pepper; transfer to the third baking sheet.
3. Place the cauliflower, po- tatoes and sweet potatoes in the oven and roast until each are lightly browned and tender, about 30 min- utes for the cauliflower and about 1 hour for the pota- toes and sweet potatoes, stirring occasionally. Let cool.
4. To make the dressing, in a large bowl, whisk together the mayonnaise, cumin, co- riander, turmeric, red pepper flakes, paprika, chili powder, curry powder, garlic, honey and green onion. Season with salt and pepper.
5. Add the cauliflower, pota- toes and sweet potatoes to the dressing and toss until evenly coated. Adjust sea- soning with additional salt and pepper, to taste.
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