ClosePhoto:Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel GrecoActive Time:30 minsTotal Time:40 minsServings:4Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel GrecoCook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil2teaspoonscurry powder12ouncescauliflower florets, cut into 2-inch pieces1/2cupnonfat plain strained (Greek-style) yogurt1/4cupfinelychopped celery1/4cupunsalted roasted cashews, finely chopped2tablespoonsmayonnaise2tablespoonschoppedfresh cilantro2tablespoonschoppedfresh flat-leaf parsley1teaspoonpuremaple syrup1teaspoonstone-ground mustard2tablespoonsfreshpomegranatearils1 (8-ounce)whole-wheat baguetteDirectionsPreheat 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.Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel GrecoMeanwhile, 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.Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel GrecoCoarsely 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.Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel GrecoNutrition InformationServing Size: 1 sandwichCalories 438, Fat 21g, Saturated Fat 3g, Cholesterol 4mg, Carbohydrates 53g, Total Sugars 7g, Added Sugars 1g, Protein 13g, Fiber 5g, Sodium 548mg, Potassium 429mgEatingWell.com, January 2024Rate ItPrint
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Photo:Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco
Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco
Active Time:30 minsTotal Time:40 minsServings:4Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel GrecoCook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil2teaspoonscurry powder12ouncescauliflower florets, cut into 2-inch pieces1/2cupnonfat plain strained (Greek-style) yogurt1/4cupfinelychopped celery1/4cupunsalted roasted cashews, finely chopped2tablespoonsmayonnaise2tablespoonschoppedfresh cilantro2tablespoonschoppedfresh flat-leaf parsley1teaspoonpuremaple syrup1teaspoonstone-ground mustard2tablespoonsfreshpomegranatearils1 (8-ounce)whole-wheat baguetteDirectionsPreheat 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.Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel GrecoMeanwhile, 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.Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel GrecoCoarsely 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.Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel GrecoNutrition InformationServing Size: 1 sandwichCalories 438, Fat 21g, Saturated Fat 3g, Cholesterol 4mg, Carbohydrates 53g, Total Sugars 7g, Added Sugars 1g, Protein 13g, Fiber 5g, Sodium 548mg, Potassium 429mgEatingWell.com, January 2024Rate ItPrint
Active Time:30 minsTotal Time:40 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil2teaspoonscurry powder12ouncescauliflower florets, cut into 2-inch pieces1/2cupnonfat plain strained (Greek-style) yogurt1/4cupfinelychopped celery1/4cupunsalted roasted cashews, finely chopped2tablespoonsmayonnaise2tablespoonschoppedfresh cilantro2tablespoonschoppedfresh flat-leaf parsley1teaspoonpuremaple syrup1teaspoonstone-ground mustard2tablespoonsfreshpomegranatearils1 (8-ounce)whole-wheat baguette
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil
2teaspoonscurry powder
12ouncescauliflower florets, cut into 2-inch pieces
1/2cupnonfat plain strained (Greek-style) yogurt
1/4cupfinelychopped celery
1/4cupunsalted roasted cashews, finely chopped
2tablespoonsmayonnaise
2tablespoonschoppedfresh cilantro
2tablespoonschoppedfresh flat-leaf parsley
1teaspoonpuremaple syrup
1teaspoonstone-ground mustard
2tablespoonsfreshpomegranatearils
1 (8-ounce)whole-wheat baguette
DirectionsPreheat 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.Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel GrecoMeanwhile, 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.Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel GrecoCoarsely 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.Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel GrecoNutrition InformationServing Size: 1 sandwichCalories 438, Fat 21g, Saturated Fat 3g, Cholesterol 4mg, Carbohydrates 53g, Total Sugars 7g, Added Sugars 1g, Protein 13g, Fiber 5g, Sodium 548mg, Potassium 429mgEatingWell.com, January 2024
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.Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel GrecoMeanwhile, 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.Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel GrecoCoarsely 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.Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel GrecoNutrition InformationServing Size: 1 sandwichCalories 438, Fat 21g, Saturated Fat 3g, Cholesterol 4mg, Carbohydrates 53g, Total Sugars 7g, Added Sugars 1g, Protein 13g, Fiber 5g, Sodium 548mg, Potassium 429mg
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.
Nutrition InformationServing Size: 1 sandwichCalories 438, Fat 21g, Saturated Fat 3g, Cholesterol 4mg, Carbohydrates 53g, Total Sugars 7g, Added Sugars 1g, Protein 13g, Fiber 5g, Sodium 548mg, Potassium 429mg
Nutrition Information
Serving Size: 1 sandwichCalories 438, Fat 21g, Saturated Fat 3g, Cholesterol 4mg, Carbohydrates 53g, Total Sugars 7g, Added Sugars 1g, Protein 13g, Fiber 5g, Sodium 548mg, Potassium 429mg
Serving Size: 1 sandwich
Calories 438, Fat 21g, Saturated Fat 3g, Cholesterol 4mg, Carbohydrates 53g, Total Sugars 7g, Added Sugars 1g, Protein 13g, Fiber 5g, Sodium 548mg, Potassium 429mg
EatingWell.com, January 2024
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