ROASTED CURRIED ASPARAGUS AND CAULIFLOWER SALAD ENJOY DAN:

ROASTED CURRIED ASPARAGUS AND CAULIFLOWER SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

1 bunch asparagus, trimmed

1 head cauliflower, cut into 1-inch florets

2 heads of garlic

3 tablespoon lemon oil

1-teaspoon EACH curry powder, garam masala, and Tandoori masala

Sea salt and Seasoned Pepper Medley to taste

1/4-cup fresh snipped chives

2 tablespoons lemon juice

1/2 cup toasted walnuts, chopped

5 ounces baby arugula

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.    Slice the tips off the garlic heads, exposing the cloves.

2.   Place the heads in a baking dish.

3.   Pour 1 tablespoon lemon over them, season with salt and pepper.

4.   Roast 30-40 minutes or until garlic is soft.

5.   When cool, gently squeeze garlic cloves from the skins to a dish.

6.   Add chives to the garlic dish, swirl in the lemon juice, set aside.

7.   In bowl toss cauliflower, asparagus and next 7 ingredients.

8.   Toss again to combine.

9.   Place on a prepared baking sheet and roast for 25-30 minutes.

10.                Transfer to serving platter, toss with arugula.

11.                Top with garlic mixture.

12.                Top with toasted chopped walnuts.

ENJOY DAN:                                        PLANT SEEDS & SING SONGS!!