Marina shared a recipe for Cauliflower Salad Sandwiches from the New York Times; delicious! If you make sandwiches, a roll handy to keep everything in place, since it’s a bit chunky. Alternately, serve on top of a lettuce salad (yum!), or as a side salad by itself.
Ingredients
- Head of cauliflower, cut into 1-inch slices
- 6 T canola oil
- 5 tsp curry powder
- 1/4 C walnuts, chopped
- 1/3 C golden raisins
- 1 apple, chopped
- 1 lemon, zested and juiced
- 1/2 C vegan mayo
- 1/2 C plain yogurt (optional; I didn’t have/need)
- 1/2 C cilantro leaves
- Salt and black pepper to taste
- Whole wheat rolls or lettuce salad (optional)
Instructions
Preheat oven to 450.
Toss cauliflower with 3 T oil, 3 tsp curry powder, and large pinch of salt. Spread on baking sheet at bake for 20 minutes. While the cauliflower roasts, toast the walnuts in a small pain with remaining oil and a pinch of salt for about 5 minutes or until lightly browned.
In a large bowl, stir together the apple, lemon zest and juice, 2 tsp curry, mayo, yogurt (if using), raisins, a pinch of black pepper, and cilantro. Add cauliflower and toss to combine.
Serve the salad in rolls, on a lettuce salad, or as a side salad! Keeps in the fridge for up to 3 days.