The authors of Almost Meatless spice up boring chicken salad with this version of the cafeteria classic. Cauliflower adds a welcome nutty, roasted flavor and interesting texture and salty cashews and plump golden raisins balance out the flavors. Authors Joy Manning and Tara Mataraza Desmond recommend that you make your own mayo for this dish, but you can also dress up jarred mayo using the method below.

Serves 4 to 6

1 medium head cauliflower, chopped into 2-inch pieces (about 6 cups)
2 tablespoons canola oil
1 teaspoon hot curry power
1/4 teaspoon salt
1 bone-in, skin-on split chicken breast, about 1 pound
Kosher salt and pepper to taste

1/2 cup mayonnaise (see recipe below)
1/3 cup golden raisins
1/3 cup salted roasted cashews, coarsely chopped
Toasted slices of rye pumpernickel or other brown bread

Arrange 2 racks in the oven and preheat to 400 degrees Fahrenheit.

Toss chopped cauliflower with 1 tablespoon oil, curry powder and 1/4 teaspoon salt and arrange in a single layer on a baking sheet or in a glass baking dish. Put the chicken in a roasting pan or on a baking sheet, brush with remaining oil and season with salt and pepper. Transfer both to individual racks in the oven. Roast the cauliflower for 20 minutes. Remove from oven and let cool. Let the chicken roast an additional 10 or 15 minutes (30 to 35 minutes total) or until a meat thermometer registers 160 degrees Fahrenheit. Remove from oven and cool.

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 1/2 inch. In a large bowl, combine chicken, cauliflower, mayo, cashews, and raisins and toss until well mixed. Taste for seasoning, adding more salt, pepper or curry if you like. Scoop salad onto toasted bread and enjoy.

Mayonnaise

1 egg yolk

1 1/2 teaspoon white 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 power

2 tablespoon grated onion

While the cauliflower and chicken are cooking and cooling, make the mayo. Start by whisking the egg yolk 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. (Pouring the oil from a measuring cup with a spout or squeeze bottle makes it easier to control the flow.) To this basic mayo, add the scallions, curry powder, and the grated onion. Taste for seasoning, and refrigerate until ready to use.

Learn more: How to contribute your favorite farmers' market recipe

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