Cauliflower Salad Sandwiches
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This is a vegetarian riff on curried chicken salad made with cauliflower. The beauty of this salad, outside of its healthy aspects, is that it can be made in advance. The flavors improve with some time in the refrigerator, a good 24hrs works well. Pick the heat level of your curry powder that works best for you. If you can find a good whole wheat or grainy roll, even better!
MAKES: 4 Servings
PREP/COOK TIME: 60 minutes
INGREDIENTS
1 large head cauliflower (about 2 pounds), cored, halved and cut into 1-inch slices
6 tablespoons extra virgin oil
5 teaspoons curry powder
½ Kosher salt
½ freshly ground black pepper
1 cup/4 ounces raw walnuts, roughly chopped
1 Granny Smith apple, cored and chopped into ¼-inch pieces
1 lemon, zested and juiced, plus more to taste
½ cup olive oil mayonnaise
½ cup strained yogurt, like Greek or skyr
½ cup raisins
1 cup cilantro leaves and tender stems, roughly chopped
1 cup parsley leaves, roughly chopped
4 hoagie rolls, split lengthwise
DIRECTIONS
Place a large, rimmed baking sheet on the middle rack of the oven and heat the oven to 450 degrees. (See note)
In a large bowl, toss the cauliflower with 3 tablespoons of oil, 2 teaspoons curry powder and a large pinch of salt. Massage the cauliflower to separate it into individual florets and coat it evenly in oil. Carefully spread onto the hot baking sheet and roast until cooked through and charred in spots, about 20 minutes. Turn the broiler on high and cook until cauliflower is deep brown and charred, 3 to 5 minutes.
While the cauliflower roasts, toast the walnuts: In a small skillet over medium heat, add the remaining 3 tablespoons oil, the walnuts and a pinch of salt, and cook, frequently stirring, until lightly toasted, 3 to 4 minutes. Stir in the remaining 3 teaspoons curry powder, turn off the heat and cook until fragrant, about 1 minute.
In a large bowl, stir together the apple, lemon zest and juice, and a large pinch of salt. Add the mayonnaise, yogurt, raisins, cilantro, parsley and the walnut mixture, taking care to scrape in all of the oil and curry, and stir to combine.
Add the cauliflower and toss until well combined; season with salt to taste. (The cauliflower salad will keep in the fridge for up to 3 days.)
Divide the cauliflower salad among the rolls and press firmly to close. Eat sandwiches immediately, or up to 12 hours later, storing refrigerated if not eating within the hour.
Note: If it is too hot where you live to turn on your oven, you can roast the cauliflower on your gas grill in a large roasting pan until the desired doneness (about 30 minutes).
