• 23's Top 50 Recipes - 43

    From Dave Drum@1:18/200 to All on Thu Jan 11 16:42:44 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    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

    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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