Subj : Tailgating Grub - 27
To   : All
From : Dave Drum
Date : Wed Oct 02 2024 19:47:00

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
  minute.
  
  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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.... "What kind of person doesn't let you have gummi bears?" -- Libba Bray
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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