Can I just tell you how much I love egg salad? Seriously, it is one of my all time favorite sandwiches. So when Liz introduced me to this recipe, I went crazy for it. True, this is not your grandma’s egg salad. And my grandma’s egg salad was pretty damn delicious. But this recipe reimagines the classic in such a way that you feel like you’re eating something dare I say – gourmet?
The cauliflower gives it crunch. The curry and pepper give it some heat. All the while, it still tastes like really good creamy egg salad. I’m hooked. You can serve it with crackers, bread, croissants or even on its own. Seriously, don’t wait. MAKE THIS NOW!
CURRIED CAULIFLOWER EGG SALAD
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
Adapted from Ottolenghi Simple: A Cookbook
Ingredients
1 medium cauliflower, trimmed and broken
1 onion, peeled and cut into very thin wedges
2 tbsp olive oil
1 tbsp mild curry powder
Salt and black pepper
9 eggs
½ cup Greek-style yogurt
¼ cup mayonnaise
1 tsp aleppo chilli flakes (or ½ tsp if using a hotter chilli flake)
1 tsp cumin seeds, toasted and roughly crushed
2 lemons, 1 juiced, to get 1 tbsp, the other cut into 6 wedges
2 teaspoons tarragon, roughly chopped
Instructions
Turn the oven to its highest setting. Mix the cauliflower in a large bowl with the onion, oil, two teaspoons of curry powder, three-quarters of a teaspoon of salt and plenty of pepper. Spread out on a large baking tray lined with greaseproof paper and roast for 10-12 minutes, until soft and golden brown, but still with some bite. Remove and leave to cool.
Bring a medium pan of water to a boil, then turn down the heat to medium-high, carefully lower in the eggs and boil gently for 10 minutes, until hard-boiled. Drain, then return the eggs to the same pan and fill with cold water to stop them cooking. Once cool, peel the eggs, put them in a large bowl and break roughly into large chunks with the back of a fork.
In a small bowl, mix the yoghurt, mayo, remaining curry powder, half the chilli, half the cumin, the lemon juice and a quarter-teaspoon of salt. Add this to the eggs, then stir in the cauliflower, onion and three-quarters of the tarragon, until everything is well coated. Spoon out on to a platter, sprinkle over the remaining tarragon, chilli and cumin (we added some Urfa pepper!) and serve with the lemon wedges.
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