Curried egg and cauliflower salad



500 g or 1 medium cauliflowers, trimmed and broken into 3-4 cm florets; keeping the tender leaves

1 onion, cut into 1 cm thick wedges (180 g)

2 tbsp olive oil

1 tbsp mild curry powder

9 large eggs

100 g greek yoghurt

50 g mayonnaise

1 tsp Aleppo chilli flakes

1 tsp cumin seeds, toasted and roughly crushed

2 lemons, 1 squeezed to get 1 tbsp juice and the second cut into 4 - 6 wedges, to serve

10 g tarragon, roughly chopped

Salt and black pepper


1- Preheat the oven to 230ÂșC fan.

2- Mix the cauliflower florets (with any young leaves attached) in a large bowl with the onion, oil, 2 tsp curry powder, 3/4 tsp of salt and plenty of pepper.

3- 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. Remove from the oven and set aside to cool.

4- Fill a medium pan with plenty of water and bring to the boil on a high heat. Reduce the heat to medium high, then carefully lower in the eggs and boil gently for 10 minutes, until hard boiled.

  1. 5- Drain the eggs, then return them to the same pan filled with running cold water and stop them cooking. Once cool, peel the eggs, place them in a large bowl and break them roughly with the back of the fork to form large chunks.
  2. 6- In a separate small bowl, mix together the yoghurt, mayonnaise, the remaining 1 tsp of curry powder, half the Aleppo chilli flakes, the cumin, the lemon juice and 1/4 tsp of salt.
  3. 7- Add the sauce to the eggs, along with the cauliflower and onion and the tarragon. 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.
8- Serve and enjoy
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