1 medium head cauliflower, chopped into 2-inch pieces (about 6 cups)
1 tablespoon plus 1 teaspoon canola oil
1 teaspoon hot curry powder
Kosher salt and freshly ground 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
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 onion
To prepare the cauliflower and chicken, arrange 2 racks in the oven and preheat to 400 degrees Fahrenheit. Toss the cauliflower with the 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 degrees. Remove from the oven and cool.
To make the mayonnaise, whisk the egg yolk in a bowl with the vinegar, salt, pepper and mustard. 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 1/2-cup of basic mayo, add the scallions, curry powder and the grated onion. Taste for seasoning and adjust as needed, and refrigerate until ready to use.
To prepare and serve the salad: When the chicken is cool, remove and discard the skin, cut the meat from the bone, and dice it into 1/2-inch pieces. Give the cauliflower a rough chop so the pieces are no more than a 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 and enjoy. Serves 4 to 6.
Tip: When making the mayo, pouring the oil from a measuring cup with a spout or squeeze bottle makes it easier to control the flow.
For more recipes from Joy Manning and Tara Mataraza Desmond’s book Almost Meatless, try Albóndigas and Tofu-Turkey Sloppy Joes.