29 Oct My Coronation Cauliflower
Salads and Small Plates
A twist on the classic Coronation Chicken that we all love, you’ll love this Cauliflower version! Absolutely delicious, it works amazing as a side & is a real crowd pleaser. I’m obsessed with it at the moment. And don’t waste the leaves- they’re used up & roasted until golden & delicious!
Use what you’ve got in this recipe; any salad leaves work well & use any nuts or seeds you have to hand. And why not try making it vegan by using coconut yoghurt instead of natural yoghurt.
1. Preheat the oven to 200C and let the ghee/coconut oil melt in a baking tray.
2. Meanwhile prep the cauliflower into equal sized medium florets & clean the leaves well.
3. Carefully remove the tray & toss the cauliflower florets in the hot oil & sea salt & pepper & roast for about 15 minutes until just tender & going golden at the edges. After the first 5 minutes, add the leaves to the tray to roast as they’ll need less time.
4. While the cauliflower is roasting, in a large bowl, mix all the other ingredients apart from the herbs & nuts/seeds & season to taste.
5. Once the cauliflower is cooked, let cool for 10 minutes then add the florets to the bowl & gently mix then layer up a platter with the salad leaves & cauliflower leaves (give them a drizzle of olive oil & sea salt & pepper) then add the saucy florets to the centre of the platter & scatter over the herbs & nuts/seeds & an extra dusting of turmeric if you like.
- 1 large cauliflower with leaves, approx 700g
1 tbsp medium curry powder
2 tsp turmeric
1tbs ghee/ coconut oil
4 tbsp of good quality mayonnaise
125 ml of full fat natural yoghurt
1 large handful raisins/sultanas/dates, chopped
2 large handfuls of fresh coriander, finely chopped
1 large handful of fresh mint, finely chopped
1 very large handful of almonds/cashews or seeds
4 large handfuls salad leaves eg watercress/lettuce
Sea salt & pepper, to taste
Juice and zest of ½ a lemon