Curried Cauliflower Salad Sandwiches

(3)

The creamy cauliflower mixture in this vegetarian sandwich was inspired by the flavors of Indian raita. A combination of yogurt, cashews and mustard round out the spices in the curry powder, with pomegranate arils adding a juicy pop of sweetness. Buy cauliflower florets in a bag instead of the whole head and look for containers of pomegranate arils to keep prep simple.

a recipe photo of the Curried Cauliflower Salad Sandwiches
Photo:

Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco 

Active Time:
30 mins
Total Time:
40 mins
Servings:
4
the ingredients to make the Curried Cauliflower Salad Sandwiches

Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco 

Ingredients

  • 3 tablespoons extra-virgin olive oil

  • 2 teaspoons curry powder

  • 12 ounces cauliflower florets, cut into 2-inch pieces

  • 1/2 cup nonfat plain strained (Greek-style) yogurt

  • 1/4 cup finely chopped celery

  • 1/4 cup unsalted roasted cashews, finely chopped

  • 2 tablespoons mayonnaise

  • 2 tablespoons chopped fresh cilantro

  • 2 tablespoons chopped fresh flat-leaf parsley

  • 1 teaspoon pure maple syrup

  • 1 teaspoon stone-ground mustard

  • 2 tablespoons fresh pomegranate arils

  • 1 (8-ounce) whole-wheat baguette

Directions

  1. Preheat oven to 450°F. Stir oil and curry powder together in a medium bowl. Add cauliflower; toss until well coated. Arrange in an even layer on a large rimmed baking sheet. Roast until browned, about 15 minutes. Let cool completely, about 10 minutes.

    a step in making the Curried Cauliflower Salad Sandwiches

    Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco 

  2. Meanwhile, whisk yogurt, celery, cashews, mayonnaise, cilantro, parsley, maple syrup and mustard together in a medium bowl until combined and creamy. Gently stir in pomegranate arils.

    a step in making the Curried Cauliflower Salad Sandwiches

    Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco 

  3. Coarsely chop the roasted cauliflower into bite-size pieces; add to yogurt mixture. Stir to coat. Using a serrated knife, cut across top of baguette, cutting to, but not through, the other side. Slice the baguette into 4 equal portions. Fill each baguette portion with 1/2 cup of the cauliflower mixture.

    a step in making the Curried Cauliflower Salad Sandwiches

    Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco 

Nutrition Information

Serving Size: 1 sandwich

Calories 438, Fat 21g, Saturated Fat 3g, Cholesterol 4mg, Carbohydrates 53g, Total Sugars 7g, Added Sugars 1g, Protein 13g, Fiber 5g, Sodium 548mg, Potassium 429mg

EatingWell.com, January 2024

Related Articles