The creamy cauliflower mixture in this vegetarian sandwich was inspired by the flavors of Indian raita.
Stir oil and curry powder together in a medium bowl.
Add cauliflower; toss until well coated.
Photo:Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco
Arrange in an even layer on a large rimmed baking sheet.
Roast until browned, about 15 minutes.
Let cool completely, about 10 minutes.
Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco
Gently stir in pomegranate arils.
Coarsely chop the roasted cauliflower into bite-size pieces; add to yogurt mixture.
Slice the baguette into 4 equal portions.
Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco
Fill each baguette portion with 1/2 cup of the cauliflower mixture.
Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco
Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco
