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Curried Cauliflower Salad Sandwiches

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

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.

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.
  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.
  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.
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