Vadouvan French Curry Aioli and Roasted Veggies

Cooper Mountain Vineyards

A super easy, tasty recipe from Chef Jeff Larson.

Roasted veggies

Learn more about Cooper Mountain Vineyards.

  • 2 oz fresh lime juice
  • 4 oz plain whole-milk yogurt
  • 1 jalapeño chopped and deseeded
  • 8 oz mayonnaise
  • 1 tbsp Vadouvan curry powder
  • 1 lb brussels sprouts cut in half
  • 1 head's worth cauliflower florets
  • extra-virgin olive oil
  • salt to taste
  • cilantro for garnish
  • basil for garnish
  • mint for garnish
  1. Blend the first five ingredients together and set aside.

  2. Toss brussels sprouts and cauliflower in EVOO and salt and place on a baking sheet. Roast at 425 degrees for 15 minutes.

  3. Toss brussels sprouts and cauliflower in chopped cilantro, basil, and mint. Squeeze some fresh lime juice over it all.