YUMM! No Takeout! Curried Cauliflower Salad Sandwiches #fitfam
No Takeout Friday! – Your New Favorite Indian-Inspired Veggie Sandwich!
Hey, foodies and fashion lovers! Ready to infuse your Friday night routine with some serious flavor and effortless elegance? Forget boring sandwiches – we’ve whipped up a vegetarian delight that’s going to transport your taste buds straight to a vibrant, spice-filled paradise!
Inspired by the cool, refreshing flavors of Indian raita, this sandwich features a luscious, creamy cauliflower mixture that’s truly a game-changer. Imagine a harmonious blend of tangy yogurt, rich cashews, and a hint of zesty mustard, all beautifully rounding out the warm, aromatic notes of curry powder. And for that ultimate pop of deliciousness? Juicy, ruby-red pomegranate arils bursting with sweet freshness in every bite! It’s a symphony of textures and tastes that’s as delightful as a new designer find.
The best part? We’re all about keeping it chic and simple! To make prep a breeze, grab a bag of pre-cut cauliflower florets and look for those convenient containers of pomegranate arils at your grocery store. No fuss, just pure flavor.
Get ready to elevate your Friday night game with this vibrant, easy-to-make sandwich. It’s the perfect stylish bite for a busy day, proving that healthy and delicious can always go hand-in-hand!
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons curry powder
- 12 ounces cauliflower florets, cut into 2-inch pieces
- 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 arils
- 1 (8–ounce) whole-wheat baguette
Directions
- 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.
- 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.
- 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.
Eatwell.com
Nutrition Information
| 441 | Calories |
| 21g | Fat |
| 55g | Carbs |
| 12g | Protein |
Some Haute iTunes for your Cool Friday Night
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