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Curried egg and cauliflower salad

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

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by Yotam Ottolenghi

Aug 20, 2018

“This is what Coronation chicken would taste like if you replaced the chicken with cauliflower and hard-boiled egg – an introduction that possibly makes no sense until you eat it for yourself. If you’re missing the chicken side of the equation, then you could do worse than serve this with said bird, roasted on the weekend” - Yotam Ottolenghi. This is an edited extract from Ottolenghi Simple by Yotam Ottolenghi with photography by Jonathan Lovekin (Ebury Press, $49.99).

1 medium cauliflower (500g), broken into 3cm-4cm florets, including tender leaves
1 onion (180g), cut into 1cm-thick wedges
2 tbsp olive oil
3 tsp mild curry powder
9 large eggs
100g Greek-style yoghurt
50g mayonnaise
1 tsp Aleppo chilli flakes (or ½ tsp regular)
1 tsp cumin seeds, toasted and crushed
2 lemons, 1 squeezed to get 3 tsp juice (or to taste), the second cut into 4-6 wedges
10g tarragon, roughly chopped

Method

1.

Preheat the oven to 220°C. Mix the cauliflower florets (with any young leaves attached) in a large bowl with the onion, oil, 2 tsp curry powder, ¾ tsp salt and plenty of pepper. Spread on a large oven tray lined with baking paper and roast for 15 minutes until softened and golden-brown but still retaining bite. Set aside to cool.
2.

Fill a saucepan with plenty of water and bring to the boil. Reduce heat to mediumhigh, then carefully lower in the eggs and boil gently for 10 minutes. Drain the eggs, then return them to the same pan filled with running cold water to stop them cooking. Once cool, peel the eggs, place them in a large bowl and break them roughly into large chunks with the back of a fork.
3.

In a small bowl, mix together the yoghurt, mayonnaise, remaining 1 tsp curry powder, half the chilli flakes, the cumin, lemon juice and ¼ tsp salt. Add this sauce to the eggs, along with the cauliflower mixture and the tarragon. Combine well, tranfer to a large plate, sprinkle with remaining chilli flakes and serve, along with the lemon wedges.