![a recipe photo of the Curried Cauliflower Salad Sandwiches](https://cdn.statically.io/img/www.eatingwell.com/thmb/duU8DgVdxpTmhqQAyNVXwkxxvtE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/JS-CauliflowerSaladSandwich-1x1-Beauty-2-0135064414801928-e5eb2f50829c41ffb6068e87ff116377.jpg)
Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco
![the ingredients to make the Curried Cauliflower Salad Sandwiches](https://www.eatingwell.com/thmb/r1mvwdoclp-N3JbDpVePHts0xJ0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/JS-CauliflowerSaladSandwich-3x2-Step1-0135064414801849-bf2d5b6241e444448d3f71aa0d5ad0c0.jpg)
Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco
Ingredients
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3 tablespoons extra-virgin olive oil
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2 teaspoons curry powder
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12 ounces cauliflower florets, cut into 2-inch pieces
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1/2 cup nonfat plain strained (Greek-style) yogurt
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1/4 cup finely chopped celery
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1/4 cup unsalted roasted cashews, finely chopped
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2 tablespoons mayonnaise
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2 tablespoons chopped fresh cilantro
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2 tablespoons chopped fresh flat-leaf parsley
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1 teaspoon pure maple syrup
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1 teaspoon stone-ground mustard
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2 tablespoons fresh pomegranate arils
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1 (8-ounce) whole-wheat baguette
Directions
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Preheat oven to 450°F. Stir oil and curry powder together in a medium bowl. Add cauliflower; toss until well coated. Arrange in an even layer on a large rimmed baking sheet. Roast until browned, about 15 minutes. Let cool completely, about 10 minutes.
Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco
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Meanwhile, whisk yogurt, celery, cashews, mayonnaise, cilantro, parsley, maple syrup and mustard together in a medium bowl until combined and creamy. Gently stir in pomegranate arils.
Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco
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Coarsely chop the roasted cauliflower into bite-size pieces; add to yogurt mixture. Stir to coat. Using a serrated knife, cut across top of baguette, cutting to, but not through, the other side. Slice the baguette into 4 equal portions. Fill each baguette portion with 1/2 cup of the cauliflower mixture.
Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco
Nutrition Information
Serving Size: 1 sandwich
Calories 438, Fat 21g, Saturated Fat 3g, Cholesterol 4mg, Carbohydrates 53g, Total Sugars 7g, Added Sugars 1g, Protein 13g, Fiber 5g, Sodium 548mg, Potassium 429mg
EatingWell.com, January 2024