Cauliflower Salad Sandwiches
Pulling from the greatest hits of chicken salads, with crunchy walnuts, crisp apples, sweet raisins and a spiced mayo-yogurt dressing, this best-of-all-worlds sandwich subs out the chicken for cauliflower. The aggressively roasted cauliflower serves as a sponge, soaking up all the flavors of the dressing while adding layers of bitterness and earthiness. This salad only gets better as it sits, allowing the flavors to meld and the cauliflower to soak up even more dressing. Even once it’s built, this sandwich improves after it has sat for a few hours. Do you plan ahead? This makes an ideal picnic dish. Not sure when you’ll get a chance to eat or where the day will take you? This cauliflower salad sandwich is here for you.
1 large head cauliflower (about 2 pounds), cored, halved and cut into 1-inch slices
6 tablespoons neutral oil
5 teaspoons curry powder
Kosher salt and freshly ground black pepper
1 cup/4 ounces raw walnuts, roughly chopped
1 tart, crisp apple, cored and chopped into ½-inch pieces
1 lemon, zested and juiced, plus more to taste
½ cup mayonnaise
½ cup strained yogurt, like Greek or skyr
⅓ cup raisins
½ cup cilantro leaves and tender stems, roughly chopped
½ cup parsley leaves, roughly chopped
4 hoagie rolls, split lengthwise
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.
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