Active Time:

30 minutes

Total Time:

40 minutes

Servings:

4

Nutrition Profile:

Sesame-Free

Diabetes-Appropriate

Healthy Pregnancy

Heart-Healthy

Vegetarian

Ingredients:

- 3 tablespoons of extra-virgin olive oil

- 2 teaspoons of curry powder

- 12 ounces of cauliflower florets, cut into 2-inch pieces

- 1/2 cup of nonfat plain strained (Greek-style) yogurt

- 1/4 cup of finely chopped celery

- 1/4 cup of unsalted roasted cashews, finely chopped

- 2 tablespoons of mayonnaise

- 2 tablespoons of chopped fresh cilantro

- 2 tablespoons of chopped fresh flat-leaf parsley

- 1 teaspoon of pure maple syrup

- 1 teaspoon of stone-ground mustard

- 2 tablespoons of fresh pomegranate arils

- 1 whole-wheat baguette (8 ounces)

Directions:

1. Preheat the oven to 450°F. In a medium bowl, stir together the olive oil and curry powder. Add the cauliflower and toss until well coated. Arrange the cauliflower in an even layer on a large rimmed baking sheet. Roast until browned, about 15 minutes. Let the cauliflower cool completely for about 10 minutes.

2. Meanwhile, whisk together the yogurt, celery, cashews, mayonnaise, cilantro, parsley, maple syrup, and mustard in a medium bowl until combined and creamy. Gently stir in the pomegranate arils.

3. Coarsely chop the roasted cauliflower into bite-size pieces and add them to the yogurt mixture.

Stir to coat.

4. Using a serrated knife, cut across the top of the baguette, cutting to, but not through, the other side. Slice the baguette into 4 equal portions.

5. Fill each baguette portion with 1/2 cup of the cauliflower mixture.

Nutrition Information:

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