Egg Salad with Cauliflower and Curry (Eiersalade met bloemkool en kerrie)

Method

1. 1

   Preheat the oven to 230 °C.

2. 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. 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. 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.