This is what Coronation chicken would taste like if you replaced the chicken with cauliflower and hard-boiled egg. An introduction which possibly makes no sense until you eat it for yourself. If you are missing the chicken side of the equation, then you could do worse than serve this with said bird, roasted on the weekend.
1 medium cauliflower, trimmed and broken into 3–4cm florets; keeping the tender leaves (500g)
1 onion, cut into 1cm thick wedges (180g)
2 tbsp olive oil
1 tbsp mild curry powder
9 large eggs
100g Greek-style yoghurt
1 tsp Aleppo chilli flakes (or ½ tsp regular chilli flakes)
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
salt and black pepper
1. Preheat the oven to 230°C fan.
2. Mix the cauliflower florets (with any young leaves attached) in a large bowl with the onion, oil, 2 teaspoons of curry powder, ¾ teaspoon of salt and plenty of pepper. Once combined, spread out on a large parchment-lined baking tray and roast for 15 minutes, until soft and golden-brown but still retaining a bite. Remove from the oven and set aside to cool.
3. Fill a medium pan with plenty of water and bring to the boil on a high heat. Reduce the heat to medium-high, then carefully lower in the eggs and boil gently for 10 minutes, until hard-boiled. Drain the eggs, then return them to the same pan filled with running cold water to stop them cooking. Once cool, peel the eggs, place them in a large bowl and break them roughly with the back of a fork to form large chunks.
4. In a separate small bowl, mix together the yoghurt, mayonnaise, the remaining 1 teaspoon of curry powder, half the Aleppo chilli flakes, the cumin, the lemon juice and ¼ teaspoon of salt. Add the sauce to the eggs, along with the cauliflower and onion and the tarragon. Mix together well, spoon the mixture on to a large plate, then sprinkle over the remaining chilli flakes and serve, along with the lemon wedges.