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   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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   
       
   MMMMM   
      
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