Cauliflower Salad Sandwiches
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
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Cooking Notes
mb
try adding some garbanzos if you need this to be a "complete meal"
Vida
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.
C Kim
This was delicious. I will add celery next time and possibly a bit of chutney (as Ina Garten does in her curried chicken salad).
Paul
WOW, yes. Doubled the recipe and used garam masala in place of curry powder. Kids loved it, everyone loved it.
Liz in MA
According to the USDA, a large head of cauliflower contains 16g of protein. A cup of walnuts contains 12 g. Add that to the yogurt and it seems like you're doing pretty well!
Catherine
This was delicious! To make this vegan I replaced the yoghurt with some homemade cashew cream that I had on hand. I also used golden raisins. I will add this to my spring/summer recipe rotation.
Judith D
I had all the ingredients on hand except for the hoagies. Since I was making the recipe only for myself, I scaled it accordingly. I served the salad tucked in pita bread. I have discovered thick whole-wheat pitas that do not fall apart when stuffed. I could see using the cauliflower salad on a bed of greens. I love cauliflower and was running out of ways to prepare it. Thanks for this great recipe!
Liz
I will substitute cashews for the walnuts. I think they go better with curry than walnuts and I love cashews!
Elaine G
This looked awesome, so I made it! I wasn’t in the mood for a meaty dinner and found this under a vegetarian suggestion. The only thing I changed was I used all cilantro as I didn’t have parsley, and I put it in some “extra” toasted hot dog buns. This salad/sandwich was just what was needed! Thanks, Ham! I enjoy your recipes!
Tina
Cut head in half. Put one half flat side down on a cutting board. Slice in 1 inch slices. Repeat with the other half. Break all the slices into florets. Alternatively, do whatever you want to end up with little pieces.
Rosy
Try it without the raisins and apple. Double the curry powder, add some cumin powder, red chili and turmeric powder.
jnfalvey
Agree, Liz in MA. These days, many nutritionists recommend looking at your macronutrients over the course of a week, rather than one day or one meal. Also, unless they are on a very restricted diet, most Americans are not protein deficient.
David
Replaced yogurt with hummus and mayo with veganese to make vegan. Added green onion, as well as turmeric, garlic powder and pepper to curry as well. Very good in a pita too.
Dom
Nice for a change but still prefer Melissa Clark's Cauliflower Shawarma With Spicy Tahini for a great cauliflower sandwich.
Laura
Delicious! Add mango chutney.
mike
Chop small, serve in wraps, was tasty
Andrew
Try adding cubed potato in with the cauliflower. Then instead of putting it a sandwich roll serve as side: Aloo Gobi Potato salad?
Helen Gibson
I guess what I love about cauliflower is its crunch. Roasted and mayo’s, this had more of a potato salad texture. Not a fan.
Beth
This is very good. I don't think I will use a hoagie next time not sure how I will serve it. Will be a good pot luck dish in my future.
Richard
The recipe uses "roast" and "broil" interchangeably, which is confusing. Shouldn't "broil" be removed from the list of preparation steps? Either that, or direct that the cauliflower is meant to be transferred to the broiler from the oven (which seems implausible). I'm not an oven expert (!), but in our range the oven and the broiler are separate areas of the appliance; I assume that's true of other ranges, too--though maybe not, hence the confusion?
ScratchCook
Great recipe! To make this recipe T-2 Diabetic friendly I soak raisins in a cup of warm water/drain/squeeze to lessen sugar. Still provides flavor and texture. Follow rest of recipe. I stuff the mixture in Green/Red Peppers and Tomatoes, skipping rolls. Or spread on Romaine lettuce leaves. Big deal in lowering carbohydrate count in Nutrition Information.
Natalie
Fresh, lively, balanced with sweet and savory. One of the best NYT recipes ever!!
lad
I made the salad for a picnic on an unexpectedly warm sunny afternoon. They were a hit! I did follow a commenters suggestion to toast the curry powder and I also used small brioche rolls which I’m glad I did. I think they kept the salad from spilling out the edges. Very tasty and satisfying.
Flower
The note (thank you!) about putting the raisins in with the toasting nuts to absorb the oil (I used peanuts, and I wouldn't skip the nuts if you don't have to) was essential and helped the raisins really show up. A little apple goes a long way. I used more yogurt than mayonnaise for less fat. Be generous in seasoning. This recipe is vegetarian joy. So good.
cj
Used fat free mayo and yoghurt. Added Splenda
emmam
I often use recipes as a starting point and adjust to my family’s taste buds. Also, I eyeball a lot of the ingredients then adjust as needed. Qualifiers aside, this was really good! Like others, I made a few minor adjustments to suit my household . . . 1) added some celery salt to the mayo/yogurt mixture 2) skipped the oil on the toasted nuts and just added extra curry powder along with the celery salt 3) used hamburger buns since we had them in the pantry from veggie burgers earlier in the week
emmam
I often use recipes as a starting point and adjust to my family’s taste buds. Also, I eyeball a lot of the ingredients then adjust as needed. Qualifiers aside, this was really good! Like others, I made a few minor adjustments to suit my household . . . 1) added some celery salt to the mayo/yogurt mixture 2) skipped the oil on the toasted nuts and just added extra curry powder along with the celery salt 3) used hamburger buns since we had them in the pantry from veggie burgers earlier in the week
lindsay w
I had cashews on hand and they were just delicious in place of the walnuts. Great sandwich filling with lots of nutritious ingredients!
leah
Thought it was good, but not great. A little sweet/ not enough punch in the salad. Might want to make it more savory next time.
Elisabeth
best sammy ever! so delish - I'm in Philly area so I used Amoroso bread - a keeper!
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