Roasted Curried Cauliflower and Egg Salad

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



  1. Preheat oven to 475 degrees.
  2. 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.
  3. 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.
  4. 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.

Adapted from Yotam Ottolenghi, Ottolenghi Simple.

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