MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cauliflower Salad Sandwiches
 Categories: Vegetables, Nuts, Herbs, Curry, Breads
      Yield: 4 servings
 
      1 lg Cauliflower head (2 lb);
           - cored, halved, sliced 1"
      6 tb Neutral oil
      5 ts Curry powder
           Salt & fresh ground pepper
      1 c  Raw walnuts (4 oz); 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 F.
  
  In a large bowl, toss the cauliflower with 3 tb of oil, 2 ts 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 tb oil, the walnuts and a
  pinch of salt, and cook, frequently stirring, until lightly
  toasted, 3 to 4 minutes. Stir in the remaining 3 ts 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.
  
  Recipe by Ham El-Waylly
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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