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3 hours ago
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Historically, February is the month when I really embrace the joy of staying in. I want to see friends and family, but I’m also not too fussed about leaving the house. It’s too cold to be checking train times and organising diaries – come to mine and we can curl up in the warm. It’s also the time of year when I most crave comfort and nostalgia: school-style traybakes with cream (or custard, if you must) and retro dishes such as glazed ham, egg and chips. This coronation cauliflower salad is well within that theme: it’s retro and familiar, but also seasonal and worthy.
Coronation cauliflower and egg salad
Feel free to ramp up the spice, but to me this hearty, playful salad is perfect just the way it is.
Prep 10 min
Cook 35 min
Serves 4
1 large cauliflower, trimmed, outer leaves removed
½ tsp turmeric powder
2 tbsp vegetable oil
Sea salt and black pepper
4 large eggs, at room temperature
1 tbsp mild curry powder
3 tbsp mayonnaise
2 tbsp greek yoghurt
1 tbsp mango chutney
1 large (or 2 small) little gem lettuce, washed
4 spring onions, trimmed and finely sliced
1 small bunch chives, finely sliced
½ tsp nigella seeds
Heat the oven to 220C (200C fan)/425F/gas 7. Cut the cauliflower into even-sized florets, leaving small ones whole and halving the larger ones (keep any small leaves intact). Transfer to a roasting tray, toss with the turmeric and vegetable oil, and season well. Roast for about 25 minutes, until golden and charred around the edges.
Meanwhile, bring a small pan of water to a boil, then add the eggs. Boil for seven minutes, then drain and plunge into cold water. Once cool, peel and cut into quarters.
Put the curry powder in a bowl and mix with two tablespoons of just-boiled water. When smooth, mix in the mayonnaise, yoghurt and chutney. Taste and adjust the seasoning.
Cut the lettuce into thin wedges and put them in a large serving bowl with the spring onions and chives. Toss in the roast cauliflower and dressing, then add the eggs, sprinkle over the nigella seeds and serve.
