Roasted Cauliflower and Green Beans with Chipotle Sauce - Atlanta Magazine

Ingredients

• 1/4 medium cauliflower, cut into bite-size florets (about 1 cup)
• 1 cup green beans, trimmed
• Olive oil
• Sea salt
• 2 tablespoons raw unsalted pecans
• 1/3 cup plain whole-milk yogurt (may substitute low-fat or nonfat)
• 1 teaspoon adobo sauce from canned chipotles in adobo, or 1/2 teaspoon ground chipotle
• Leaves from 4 sprigs of cilantro, chopped
• 1/2 cup warmed cooked brown basmati rice or other grain