Cauliflower Salad Sandwich

Name: Cauliflower Salad Sandwich
Cuisine: Italian
Ingredients: 8 slices whole-grain bread, toasted; 4 leaves Romaine lettuce, rinsed well, patted dry; ½ cup flat-leaf parsley, loosely packed, coarsely chopped; ½ cup fresh basil leaves, loosely packed, coarsely chopped; ½ cup golden raisins; 1 tablespoon balsamic vinegar; 3–4 tablespoons Dijon mustard; ½ cup vegan mayonnaise substitute; 1 fresh lemon, zested and juiced; Sea salt and freshly ground black pepper; 1 cup raw walnut pieces; 6 tablespoons extra virgin olive oil; Sea salt and freshly ground black pepper; 1 large head cauliflower (about 2 pounds), cored, halved, and cut into 1-inch slices

Preparation info

3–4
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

Move over egg salad and make way for the new kid on the block. This fiber-packed, nutri-ent-dense sandwich or salad topping is easy to make and holds up great on a buffet. Made from cancer fighting cauliflower, healthy eating has never been more delicious.

Ingredients

1 large head cauliflower (about 2 pounds), cored, halved, and cut into 1-inch slices
6 tabl

Europe
Italy
Sandwich
Vegan

Method

Preheat oven 450°F (425°F for convection).

Gently toss the cauliflower with about half of the olive oil and a generous pinch of salt and pepper. Massage the cauliflower to break the slices into florets and to coat evenly in oil, salt and pepper.

Spread the dressed cauli