Serves four to six people
1 medium cauliflower, trimmed and broken into 3-4cm florets: keeping the tender green leaves (500g)
1 onion, sliced into 1cm thick wedges (180g)
2 tbsp Extra Virgin olive oil
1 tbsp mild curry powder (I used good old reliable Clive of India) (divide into 2 + 1 teaspoons)
9 large eggs
4 fresh red radishes
100 g Greek-style yoghurt (I use Valia for it's probiotic qualities)
1/2 tsp regular chilli flakes (be brave it isn't too much), or 1 tsp of Aleppo if you can find them
1 tsp cumin seeds, toasted and roughly crushed
2 lemons, 1 squeezed to get 1 tbsp juice and the second cut into 4-6 wedges, to serve
10g tarragon, roughly chopped, I used a bit more but I have it growing.
salt and black pepper
Preheat the oven to 230 deg,C.
Bake the cauliflower, onion and spices. Mix the cauliflower florets and any young tender leaves in tact, in a large bowl with the onion, oil, 2 teaspoons curry powder, 3/4 teaspoon of salt and plenty of pepper. Spread the combined mixture out onto a a baking tray lined with baking paper, and roast for 15 minutes, until the cauliflower is soft and golden brown but still retaining a bite. It needs to be tender enough to eat at this stage without falling apart, as an indicator. I also used a skewer to test it. Stick it back in the oven for another few minutes if you think it needs a bit longer.
Remove the tray from the oven and place on a cooling rack.
Boil the eggs. Fill a medium saucepan with plenty of water and bring to the boil on a high heat. Reduce the heat to a medium simmer and carefully lower the eggs into the water on a large spoon, and boil gently for 10 minutes, until hard-boiled. Drain the eggs, then return then to the saucepan and fill with cold water so that they chill and stop cooking. This also prevents that dark ring forming around the yolk of the egg.
When they are just cool, carefully remove the shells from the eggs by peeling them, and place them in a large bowl and break them roughly with the back of a fork to form large chunks. This whole eggy process could be done the day before serving and kept in a lidded container in the refrigerator. I have to restrain myself from not eating the mashed egg there and then on a sandwich with mayo.
Slice the radishes and keep them chilled in the refrigerator.
Assemble everything. Combine the eggs, with the cooled cauliflower and onion, the radishes and the tarragon and add the sauce. Mix this together well, and spoon the mixture onto a large serving plate. Sprinkle over the remaining chilli flakes, and little bit of chopped tarragon, and garnish with the lemon wedges. Bon appetit!
Another early morning discovery, there are buds on the tree, so exciting. Now the million dollar question is should we remove the buds so the tree has a chance to strengthen for 12 months, as we do with lemon and lime trees, or do do we allow it to yield a crop this Summer. Of course I am with letting the buds develop into fruit because cumquats are only a small fruit and surely the tree can handle it?? Anyway I'll do some more research and we will make a decision.
Happy Friday my friends, and I haven't forgotten what a wonderful feeling it was when I was working to reach Friday. If you have a chance to try this Curried Egg and Cauliflower Salad on the weekend, I hope you enjoy it, it's a cinch to make and what I love from a cook's perspective is that the various stages can be prepared in advance and the dish assembled just before serving. Otherwise, It will be perfectly delicious for Meat Free Monday.
That looks like a really yummy meal! Wish I could have some too.ReplyDelete
Thanks Angie, it was yummo.Delete
I see your government is allowing Australians to come home next month! That won't work if there are lockdowns for sure. I heard the term Poulet Reine Elizabeth for the first time this week when we were watching Pointless. A British quiz show that we enjoy. Have a super weekend.ReplyDelete
We discovered Pointless when we were living in England, great show, and we have seen some of them here as well. Covid outbreak seems to be contained at present and the Rugby league Grand Final is going ahead shortly so it's all good.Long weekend here which is nice.Thanks so much Tandy.Delete
this looks great pauline. love cauli, and eggs and radishes ... but wow 9 eggs!ReplyDelete
Yes I love this combination too, and I could have even actually added another couple of eggs. 9 wasn't too many at all and they are replacing meat.ReplyDelete
Take care and thanks Sherry.
Pauline, of course the footy finals would go ahead 🤔 My hubby and I said lockdown would probably happen after they were finished. LOL! Thanks for the recipe. I have pinned it for future reference.ReplyDelete
Thanks Chel, Hope you enjoy the recipe. The footy finals went ahead, but our team didn't win. There's always next year:)Delete
What an amazing-looking salad! Yes, I'm one of those people who can't wait until Friday, even though I love my job.ReplyDelete
Thanks Jeff, yes that's probably 90 % of the population:) Hope you get to try this salad.Delete
Sounds really delicious, Pauline. Great minds must think a like, because my post for next Saturday is actually an egg curry.ReplyDelete
Thanks so much, I'll look forward to your recipe, curried eggs have always been a family favourite; using Keen's curry powder in the old days, I'm sure yours will be a revelation.Delete
O might not be a huge fan of curry / spicy food in general, but this salad idea sounds delicious to me. Really loving all the textures and flavours going on here!ReplyDelete
Thanks so much Ben, great to hear from you, and this one actually isn't that spicy, and it's very versatile.Delete
We've been retired for some time, and still really enjoy that Friday freedom feeling. :-) Anyway, this looks terrific! I often made a similar curried egg dish, but next time I'm going to add cauliflower to the mix. So good looking! Thanks.ReplyDelete
Thanks so much KR, these two make a delicious combo.Delete