Adapted from Ottolenghi Simple: A Cookbook
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
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
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.