The creamy cauliflower combination in this vegetarian sandwich was inspired by Indian raita. The curry powder contains yogurt, cashews, mustard, and pomegranate arils for sweetness
To simplify prep, buy cauliflower florets in bags and pomegranate arils.
– 3 tablespoons extra-virgin olive oil – 2 teaspoons curry powder – 12 ounces cauliflower florets, cut into 2-inch piece – 1/2 cup nonfat plain strained (Greek-style) yogurt – 1/4 cup finely chopped celery – 1/4 cup unsalted roasted cashews, finely chopped
– 2 tablespoons mayonnaise – 2 tablespoons chopped fresh cilantro – 2 tablespoons chopped fresh flat-leaf parsley – 1 teaspoon pure maple syrup – 1 teaspoon stone-ground mustard – 2 tablespoons fresh pomegranate aril – 1 (8-ounce) whole-wheat baguette
Start oven at 450°F. Mix curry powder and oil in a medium bowl. Coat cauliflower thoroughly.
Make a uniform layer on a large rimmed baking sheet. Brown roast for 15 minutes. Cool thoroughly, 10 minutes.
Meanwhile, mix yogurt, celery, cashews, mayonnaise, cilantro, parsley, maple syrup, and mustard in a medium bowl until smooth. Mix in pomegranate arils gently.
Add roasted cauliflower to yogurt mixture after coarsely chopping. Coat with stirring. Cutting over baguette top with a serrated knife, but not through, the other side.
Divide the baguette into four even pieces. Pour 1/2 cup cauliflower mixture into each baguette.