If you’re getting bored with typical salads, try this flavorful combination of roasted cauliflower, hard boiled eggs in a curried yogurt dressing. It’s another winner from Yotam Ottolenghi’s cookbook, Ottolenghi Simple.
Roasted Curried Cauliflower and Egg Salad
1 medium cauliflower, broken into 1 1/2 inch pieces (about 5 cups)
1 onion, cut into 1/2 inch wedges (about 2 cups)
2 tablespoons olive oil
3 teaspoons curry powder, divided
salt and black pepper
9 large hard boiled eggs (see recipe)
6 tablespoons plain, fat-free Greek-style yogurt
3 tablespoons mayonnaise
1 teaspoon Aleppo chili flakes (or 1/2 teaspoon red pepper flakes)
1 teaspoon cumin seeds, toasted in a pan for a few minutes and crushed
2 lemons, 1 to cut into wedges and the other for 1 tablespoon of juice
1/2 cup tarragon, roughly chopped
- Preheat oven to 475 degrees.
- Mix cauliflower in a large bowl with onion, oil, 2 teaspoons curry powder, 1/2 teaspoon salt and black pepper. Spread the cauliflower on a parchment lined baking sheet and roast for 15-20 minutes until soft but still with a bite and golden brown. Set aside to cool. Save bowl, no need to wash it.
- Peel hard boiled eggs and place them in the bowl used to mix the cauliflower. Using the a fork, break them up into large chunks. Add yogurt, mayonnaise, remaining 1 teaspoon curry powder, the chili flakes, cumin seeds, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Mix with the eggs. Add the cauliflower and onion mixture and tarragon and toss until combined.
- Serve with lemon wedges.
Here’s a link to the best tip on how to cook hard boiled eggs so you can peel them in a flash. https://judymatusky.com/2019/04/18/30-seconds-to-peel-six-hard-boiled-eggs/
Adapted from Yotam Ottolenghi, Ottolenghi Simple.