CURRIED EGG AND CAULIFLOWER SALAD

This dish is very tasty and goes well with anything as a side dish or just as a main for a vegetarian meal. It is from the cookbook 'Simple' by Ottolenghi, and it is take on a traditional recipe called 'Coronation Chicken'. Instead of the chicken they used cauliflower and egg to make it a vegetarian dish.  

INGREDIENTS
1 medium cauliflower, cut into florets
1 onion, cut into 1 cm thick wedges
2 Tbsp olive oil
1 Tbsp mild curry powder
6 large eggs
100g Greek-style yoghurt
50g mayonnaise
1 tsp chilli flakes
1 tsp cumin seeds, toasted and roughly crushed
1 Tbsp lemon juice
a handful of parsley or tarragon
salt and black pepper
lemon wedges to serve, optional

METHOD:
Preheat the oven to 220°C.
Fill a medium pan with plenty of water and then carefully lower in the eggs and boil gently for 10 minutes, until hard-boiled.

Mix the cauliflower florets in a large bowl with the onion, oil, 2 teaspoons of curry powder, 3/4 teaspoon of salt and plenty of pepper.

Once combined, spread out on a large parchment-lined baking tray and roast for 15 minutes, until soft and golden-brown but still retaining a bite.

Drain the eggs, then return them to the same pan filled with running cold water to stop them cooking. 

Remove the cauliflower from the oven and set aside to cool.

Toast and crush the cumin seeds.

Once cooled, peel the eggs, place them in a large bowl and break them roughly with the back of a fork to form large chunks.

In a separate bowl, mix together the yoghurt, mayonnaise, the remaining 1 teaspoon of curry powder, half the chilli flakes, the cumin, the lemon juice, the parsley and 1/4 teaspoon of salt.

Add the sauce to the eggs, along with the cauliflower and onion.

Mix together well, spoon the mixture on to a large plate, then sprinkle over the remaining chilli flakes and serve, along with the lemon wedges if using.

Here, served with roast cabbage and pecorino. The perfect vegetarian dish.