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Title: Cauliflower Salad Sandwiches
Categories: Vegetables, Nuts, Herbs, Curry, Breads
Yield: 4 servings

1 lg (2 lb) head cauliflower;
- cored, halved, sliced 1"
6 tb Neutral oil
5 ts Curry powder
Salt & fresh ground pepper
1 c (4 oz) raw walnuts; rough
- chopped
1 Tart; crisp apple, cored,
- chopped in 1/2" pieces
1 Lemon; zested, juiced, more
- to taste
1/2 c Mayonnaise
1/2 c Strained yogurt
1/3 c Raisins
1/2 c Cilantro leaves & tender
- stems; rough chopped
1/2 c Parsley leaves; rough
- chopped
4 Hoagie rolls; split
- lengthwise

Place a large, rimmed baking sheet on the middle rack of
the oven and heat the oven to 450 degrees.

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.

By: Ham El-Waylly

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

Yield: 4 servings

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