Yogurt made better

The raisons add a sweet contrast to the savory curried cauliflower and creamy cashewmilk yogurt dressing.  This Vegan Curried Cauliflower Baguette is a delicious picnic lunch and the salad on its own is a flavorful addition to any meal.


  • 1 large or 2 small heads of cauliflower chopped into florets, about 4 cups
  • 3 tablespoons of olive oil, plus extra to drizzle on baguette
  • 1 baguette
  • ½ cup raisins
  • 1 cup arugula
  • 1 cup celery, thinly sliced
  • ½ cup cilantro leaves
  • Toasted sesame seeds
  • 1 cup Forager Project Cashewmilk Yogurt Unsweetened Plain
  • 1 tablespoon of almond butter
  • 2 teaspoons curry powder
  • Juice of ½ a lemon
  • ½ teaspoon Dijon mustard
  • 1 clove garlic
  • 1 teaspoon nutritional yeast
  • ¼ 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 yogurt, almond butter, curry, lemon, mustard, garlic, nutritional yeast and cilantro to create the cilantro curry dressing.
  • Next, slice the 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.
A toasted french baguette topped with curried cauliflower