Name: Curried egg and cauliflower salad
Yield: Serves four to six
Ingredients: 1 medium cauliflower, trimmed and broken into 3–4cm florets; keeping the tender leaves (500g); 1 tsp Aleppo chilli flakes (or ½ tsp regular chilli flakes); 2 tbsp olive oil; 1 tsp cumin seeds, toasted and roughly crushed; 10 g tarragon, roughly chopped; 50 g mayonnaise; salt and black pepper; 2 lemons, 1 squeezed to get 1 tbsp juice and the second cut into 4–6 wedges, to serve; 9 large eggs; 1 tbsp mild curry powder; 1 onion, cut into 1cm thick wedges (180g); 100 g Greek-style yoghurt

Preparation info

Serves
four to six

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

This is what Coronation chicken would taste like if you replaced the chicken with cauliflower and hard-boiled egg. An introduction which possibly makes no sense until you eat it for yourself. If you are missing the chicken side of the equation, then you could do worse than serve this with said bird, roasted on the weekend.

Ingredients

1 medium cauliflower, trimmed and broken into 3–4cm florets; keeping the tender leaves (500g)
1 onion, cut into 1cm thick wedges (180g)
2

Method

Preheat the oven to 230°C fan.
Mix the cauliflower florets (with any young leaves attached) in a large bowl with the onion, oil, 2 teaspoons of curry powder, <

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Ingredients

Method

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