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Salami Sandwich with Cauliflower Relish

Photo: Christopher Baker
Prep time 15 mins
Other time 30 mins
Yield Makes 6 sandwiches


  • 1 head cauliflower
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup golden raisins
  • 1/4 cup capers, drained and roughly chopped
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon red or white wine vinegar (optional)
  • 1 teaspoon caraway seeds (optional)
  • 12 teaspoon slices country-style bread or baguette
  • 6 teaspoons Dijon mustard
  • 3/4 pound salami, thinly sliced

Nutrition Information

  • calories 622
  • caloriesfromfat 32 %
  • fat 22 g
  • satfat 5 g
  • cholesterol 35 mg
  • sodium 1,545 mg
  • carbohydrate 78 g
  • fiber 6 g
  • sugars 13 g
  • protein 23 g

How to Make It

  1. Pour about 1 inch of water into a large saucepan or pot. Fit a steamer basket in the pan. Cut the cauliflower into quarters. Remove and discard the core. Place the cauliflower in the steamer, cover, and place over medium-high heat. Steam until almost but not quite tender, 10 to 12 minutes. Remove from heat and let cool. Chop the cauliflower into 1/2-inch chunks and transfer to a large bowl. Add the oil, raisins, capers, salt, pepper, and (if using) vinegar and caraway seeds. Let stand for 15 minutes. (You can cover the relish and refrigerate it for up to 5 days.)

    Place the bread slices on a work surface. Spread half the slices with the mustard, then top with the salami and the cauliflower relish. Sandwich with the remaining bread.