Keto Coronation Curried Cauliflower Salad with Eggs and Almonds
How to Make It
Step 1
Preheat the oven to 350F/ 180C. Cut the cauliflower into bite-sized florets and place in a large mixing bowl along with the olive oil and 2 teaspoons of the curry powder (reserve the last teaspoon of curry powder for the sauce). Season with salt and a good grind of black pepper to taste. Give the bowl a shake to ensure each floret is coated in the spices.
Step 2
Spread the florets out evenly across a large baking tray. Roast in the oven for 15-20 minutes until soft and slightly golden but retaining some bite. Remove from the oven and allow to cool.
Step 3
Make the sauce while the cauliflower is roasting. In the same mixing bowl, add the mayonnaise, yogurt, lemon juice, the remaining 1 teaspoon of curry powder, cumin seeds, and chili flakes. Stir to combine and season with more salt and pepper to taste.
Step 4
Place the eggs in a pan of cold water, just covering the tops. As soon as the water starts to boil, set the timer for 6 minutes. They will be medium-hard-boiled. Boil for 8-10 minutes if you prefer hard boiled. When done, drain the hot water and place the eggs in a bowl of cold water to stop them from cooking further. Once cooled, peel the eggs and roughly chop or break up in a large bowl with the back of a fork. Add the eggs to the sauce and mix to combine.
Step 5
Add the sliced/ flaked almonds to a frying pan and toast for a few minutes, shaking the pan every so often to prevent burning. Add the roasted cauliflower florets to the mixing bowl with the sauce. Mix everything together ensuring each piece is well coated.
Step 6
Spoon the mixture onto a platter. Sprinkle over the toasted flaked almonds and garnish with parsley and extra chili flakes.
Ingredients
- Cauliflower, raw – 1 medium – head – 5″ to 6″ diameter
- Olive oil – 2 tbsp
- Mild Curry Powder – 3 tsp
- 5% Authentic Greek Strained Yogurt – 0.5 cup
- Mayonnaise, store bought – 0.33 cup
- Lemon juice – 2 tbsp
- Cumin, seed – 1 tsp
- Chili Flakes – 0.5 tsp
- Egg Whole Raw – 6 large egg
- Almonds, sliced – 0.25 cup
- Parsley Fresh Or Raw Herb – 1 tbsp
- Salt and Black Pepper (To Taste) – 0.5 tsp