1 small head of cauliflower chopped into florets, about 4 cups
3 tablespoons of olive oil, plus extra to drizzle on baguette
½ cup raisins
1 cup arugula
1 cup celery, thinly sliced
½ cup cilantro leaves
toasted sesame seeds
For the Cilantro Curry Dressing
1 cup Unsweetened Plain Cashewgurt®
1 tablespoon of almond butter
2 teaspoon curry powder
juice of ½ a lemon
½ tsp Dijon mustard
1 clove garlic
1 teaspoon nutritional yeast
d¼ cup cilantro leaves
Preheat oven to 400° F. Toss cauliflower in olive oil, salt and pepper and roast for 20-25 minutes or until browned and softened.
Meanwhile, blend dressing ingredients together and set aside.
Slice your baguette in half lengthwise, then cut each side into 2 portions- 4 portions total. Drizzle with a little olive oil and toast in the oven until golden, about 6-8 minutes.
In a large bowl toss cauliflower, raisins, arugula, celery, and remaining cilantro leaves together with the dressing to coat. Spoon filling onto toasted baguettes and garnish with toasted sesame. The filling can be served warm, at room temperature, or cold.