Egg Salad with Cauliflower and Curry (Eiersalade met bloemkool en kerrie)
A flavorful egg salad that replaces chicken with roasted curry cauliflower, inspired by classic coronation chicken flavors.
15
Prep (min)
25
Cook (min)
40
Total (min)
Servings
Salt and black pepper excluded from calculations.
Lemon wedges excluded from calculations as they are served as a garnish/side with variable consumption.
Assumed full-fat Greek-style yogurt (5% fat) and standard commercial mayonnaise for calculation.
Ingredients
Instructions
- 1
Preheat the oven to 230 °C.
- 2
Mix the cauliflower florets (with any young green leaves) in a large bowl with the onion, olive oil, 2 teaspoons of curry powder, 3/4 teaspoon of salt, and a generous amount of pepper. Spread the mixture onto a baking sheet lined with parchment paper and bake for 15 minutes in the oven until the vegetables are tender-crisp and golden brown. Remove the baking sheet from the oven and let the cauliflower cool.
- 3
Fill a medium-sized pan with plenty of water and bring to a boil over high heat. Reduce the heat to medium-high, gently lower the eggs into the pan, and let them boil gently for 10 minutes until hard-boiled. Drain the eggs and place them in the pan now filled with cold water to stop the cooking process. Peel the cooled eggs, place them in a large bowl, and mash them with the back of a fork into coarse pieces.
- 4
In a small bowl, mix the yogurt with the mayonnaise, the remaining curry powder, half of the Aleppo chili flakes, the cumin, the lemon juice, and 1/4 teaspoon of salt. Add the sauce to the cauliflower, egg, and tarragon. Mix everything well, spoon the salad onto a large dish, sprinkle it with the remaining chili flakes, and serve it with the lemon wedges on the side.
Recipe by Jille van der Togt