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Coronation Cauliflower (curried egg and cauliflower salad)

Golden cauliflower and onion with creamy curried egg sauce.
Tangy, gently spicy, and cool with a bright lemon squeeze.
Comfort-food comfort, finished with a little extra chilli.

side dish ⏱ 35 min 410 kcal / portion 18.0 g carbs / portion (estimated) vegetarian eggmilk 🔗 Original source

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Coronation Cauliflower (curried egg and cauliflower salad)
v4 · rb0e705f985 20260727Z1751 1 tbsp curry powder 9 pieces egg 10 g tarragon 🔥 preheat the oven to 230°C fan 🌀 toss the cauliflower and onion 🔥 ⏱ 15 min roast until soft and golden-brown, then cool 🍳 ⏱ 10 min boil eggs gently until hard-boiled ⏳ cool under cold water, peel and break into chunks 🌀 mix the sauce 🌀 combine the roasted veg and egg chunks with the sauce, then mix well 🍽 spoon on to a large plate and sprinkle over the remaining chilli flakes, then serve with lemon wedges Coronation Cauliflower 🥗 500 g cauliflower 180 g onion 2 tbsp olive oil salt to taste black pepper to taste 100 g greek-style yoghurt 50 g mayonnaise ½ tsp aleppo chilli flakes 1 tsp cumin seed 1 piece lemon ½ tsp chilli flakes 1 piece lemon wedge ½ tbsp ½ tbsp curry powder tarragon chilli flakes, lemon wedge
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Preparation steps

  1. preheat the oven to 230°C fan
  2. toss the cauliflower and onion
  3. roast 15 min until soft and golden-brown, then cool
  4. boil eggs gently 10 min until hard-boiled
  5. cool under cold water, peel and break into chunks
  6. mix the sauce
  7. combine the roasted veg and egg chunks with the sauce, then mix well
  8. spoon on to a large plate and sprinkle over the remaining chilli flakes, then serve with lemon wedges

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