Roasted vegetable salad

For 4: 1 small head of cauliflower cut into smaller pieces, 1 red onion cut into thin wedges [quartiers], 3 fistfuls of green beans cut in half, plain Greek yogurt, olive oil, salt, pepper, mild curry powder, garlic, lemon.
Coat the cauliflower & onion in 2-3 tablespoons of olive oil, place on a baking sheet and cook in the oven at 450 F / 230 C for 5 minutes. Coat the beans in oil and add them to the baking sheet and cook another 15-20 mns, depending on your oven. Some of the cauliflowers florets will be browned, the onion mostly melted and the beans should remain crisp.
Heat 1 tablespoon of mild (Madras) curry in a pan until fragrant, then mix in with the vegetables and let everything cool.
Grate 1 garlic clove into a small serving bowl, add 1 tablespoon lemon juice and 2-3 large spoons of yogurt. Adjust with more yogurt to taste and serve with the salad at room temperature or cold.