Cauliflower Salad Sandwiches
Published April 19, 2023
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 1large head cauliflower (about 2 pounds), cored, halved and cut into 1-inch slices
- 6tablespoons neutral oil
- 5teaspoons curry powder
- Kosher salt and freshly ground black pepper
- 1cup/4 ounces raw walnuts, roughly chopped
- 1tart, crisp apple, cored and chopped into ½-inch pieces
- 1lemon, zested and juiced, plus more to taste
- ½cup mayonnaise
- ½cup strained yogurt, like Greek or skyr
- ⅓cup raisins
- ½cup cilantro leaves and tender stems, roughly chopped
- ½cup parsley leaves, roughly chopped
- 4hoagie rolls, split lengthwise
Nutritional analysis per serving (4 servings)
841 calories; 65 grams fat; 8 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 33 grams polyunsaturated fat; 56 grams carbohydrates; 12 grams dietary fiber; 20 grams sugars; 17 grams protein; 1095 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a large, rimmed baking sheet on the middle rack of the oven and heat the oven to 450 degrees.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.)
- Step 6
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.
Private Notes
Comments
try adding some garbanzos if you need this to be a "complete meal"
Delicious! Would taste better if the curry is stir fried in oil before adding to the cauliflower. Baking alone still leaves a slightly raw taste.
This was delicious. I will add celery next time and possibly a bit of chutney (as Ina Garten does in her curried chicken salad).
This was (in a word) amazing! Seriously. WAY better than anticipated. Who knew cauliflower could be so delicious and interesting and in a sandwich!? I don't like fruit in food, so I left out the raisins and apple. Instead, I added green onions and dill. I also reduced the oil and mayo a bit and used half curry powder and half garam masala. WOW! Try this today!
Making this as a lettuce wrap for Independence Day barbecue. I love this kind of transformation. Another is garbanzo bean "tuna." Agree with adding celery. Maybe a few scallions. Great summertime munching.
I ate the AMAZING salad with a warm pita and could not be happier. Love the blend of sweet and savory and lemony, roasted cauliflower. You hit it out of the park, Ham!