Cauliflower Walnut Apple Salad

Marina shared a recipe for Cauliflower Salad Sandwiches from the New York Times; delicious! If you make sandwiches, a roll handy to keep everything in place, since it's a bit chunky. Alternately,  serve on top of a lettuce salad (yum!), or as a side salad by itself.


Head of cauliflower, cut into 1-inch slices
6 T canola oil
5 tsp curry powder
1/4 C walnuts, chopped
1/3 C golden raisins
1 apple, chopped
1 lemon, zested and juiced
1/2 C vegan mayo
1/2 C plain yogurt (optional; I didn't have/need)
1/2 C cilantro leaves
Salt and black pepper to taste

Whole wheat rolls or lettuce salad (optional)


Preheat oven to 450.

Toss cauliflower with 3 T oil, 3 tsp curry powder, and large pinch of salt. Spread on baking sheet at bake for 20 minutes. While the cauliflower roasts, toast the walnuts in a small pain with remaining oil and a pinch of salt for about 5 minutes or until lightly browned.

In a large bowl, stir together the apple, lemon zest and juice, 2 tsp curry, mayo, yogurt (if using), raisins, a pinch of black pepper, and cilantro. Add cauliflower and toss to combine.

Serve the salad in rolls, on a lettuce salad, or as a side salad! Keeps in the fridge for up to 3 days.

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