Adapted from “Almost Meatless,” by Joy Manning and Tara Mataraza Desmond (Ten Speed Press). Makes 4-6 sandwiches. This recipe contains raw egg.
Ingredients
FOR MAYONNAISE
1 egg yolk
1 1/2 teaspoons white wine vinegar
1/8 teaspoon salt
3 grinds black pepper
1/4 teaspoon mustard
1/2 cup canola oil
2 scallions, white and green parts, sliced very thin
1/2 teaspoon hot curry powder
2 tablespoons grated raw onion
FOR SANDWICHES
1 medium head cauliflower, chopped into 2-inch pieces
1 tablespoon plus 1 teaspoon canola oil
1 teaspoon hot curry powder
Kosher salt and black pepper
1 ( 1-pound) bone-in, skin-on chicken breast.
1/3 cup salted roasted cashews, coarsely chopped
1/3 cup golden raisins
Toasted slices rye, pumpernickel or other brown bread
Directions
Make the mayonnaise: Whisk the egg yolk with the vinegar, salt, pepper and mustard in a bowl. When well combined, begin adding the oil very slowly, a few drops at a time, until about a quarter of the oil has formed a smooth emulsion with the yolk. Add the remaining oil in a slow, steady stream, whisking constantly. To this half-cup of basic mayo, add the scallions, curry powder and grated onion. Taste for seasoning and adjust. Refrigerate until ready to use.
Prepare the cauliflower and chicken: Arrange 2 racks in the oven and preheat to 400. Toss the cauliflower with 1 tablespoon oil, curry powder, and 1/4 teaspoon salt in a bowl, and arrange in a single layer on a rimmed baking sheet or in a glass baking dish. Put the chicken in a roasting pan or on a rimmed baking sheet, brush with the remaining 1 teaspoon oil, and season with salt and pepper. Transfer both to the oven, one on each rack. Roast the cauliflower for 20 minutes. Remove from the oven and let cool. Let the chicken roast for an additional 10 to 15 minutes (30 to 35 minutes total) until a meat thermometer registers 160. Remove from the oven and cool.
When the chicken is cool, remove and discard the skin, cut the meat from the bone, and dice into 1/2-inch pieces. Give the cauliflower a rough chop so the pieces are no more than 1/2-inch. In a large bowl, combine the chicken, cauliflower, mayo, cashews and raisins and toss until well mixed. Taste for seasoning, adding more salt, pepper or curry if you like. Scoop the salad onto toasted bread.
