Subj : Tailgating Grub - 27
To   : All
From : Dave Drum
Date : Wed Oct 02 2024 19:47:00

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

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... "What kind of person doesn't let you have gummi bears?" -- Libba Bray
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