Cauliflower Salad Sandwiches

Servings: 2-3


2 cups small cauliflower florets

1 tbsp olive oil

1/2 cup Greek Yogurt

1/3 cup chopped olives

1/4 cup crumbled walnuts

2 tbsp finely chopped red onion

2 tsp lemon juice

1/2-1 tsp lemon zest

Salt and pepper to taste

4-6 slices bread


  1. Preheat the oven to 450ºF. Toss the cauliflower with the olive oil and 1/2 teaspoon each of salt and pepper. Spread onto a foil or parchment lined backing sheet. Roast for 20-30 minutes, until lightly charred and tender. Let cool slightly.

  2. Meanwhile, in a large bowl, stir together all remaining ingredients. Cover, and set aside.

  3. Combine the cooked cauliflower and yogurt mixture and toss to coat. Spoon even amounts onto half of the bread slices, and top with remaining slices of bread.


  • This recipe is easily customizable, so go nuts! Add more olives, more walnuts, more whatever.

  • Make sure to let the cauliflower cool a bit before mixing it in with the yogurt mixture. The mixture can get a bit runny if you add it in while it's still hot.

Ben Mastracco