Healthy Recipes Main Dishes Healthy Sandwich Recipes Curried Cauliflower Salad Sandwiches 5.0 (3) 3 Reviews 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. By Renu Anshie Dhar Renu Anshie Dhar Renu Dhar has more than a decade of cumulative experience cooking as a personal chef and culinary instructor. As a personal chef, she developed over 1,000 personalized recipes and meal plans for her clients. EatingWell's Editorial Guidelines Published on January 12, 2024 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Tested by Julia Levy Tested by Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. Meet the EatingWell Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco Active Time: 30 mins Total Time: 40 mins Servings: 4 Nutrition Profile: Sesame-Free Diabetes-Appropriate Healthy Pregnancy Heart-Healthy Vegetarian 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 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. Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco 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. Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco 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. Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco Nutrition Information Serving Size: 1 sandwichCalories 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 Rate It Print