Roasted Cauliflower Wedge Coronation Salad
Roasted Cauliflower Wedge Coronation Salad

Roasted Cauliflower Wedge Coronation Salad

Trade in old-school coronation chicken for this fresh and fragrant veggie version (which can easily become vegan) with spiced roasted wedges of cauliflower, a fresh yoghurt dressing and lots of fresh herbs. The spices are amped up with the addition of Kashmiri chilli powder and heady garam masala. You can use this sauce in other ways, too. Mix it with chickpeas or hard-boiled chopped eggs and squish it between slices of sourdough for a delicious vegetarian coronation sandwich.
Photography: MATT RUSSELL

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Total Time
45 Minutes
5g of flaked almonds
1 large cauliflower
3 tsp of garam masala
1 tsp of ground turmeric
1 tsp of Kashmiri chilli powder
1.5 tbsp of vegetable or rapeseed oil
50g of pomegranate seeds
3 spring onions, thinly sliced
Half a bunch of coriander, leaves picked & torn
1 small handful of mint leaves
1 green chilli, thinly sliced
1 tbsp of nigella seeds
Sea salt
For the dressing
150g of full-fat (whole) Greek yoghurt or soy dairy-free yoghurt
3 tbsp of mayonnaise or vegan mayonnaise
2 tsp of mild curry powder
2 tbsp of mango chutney
Juice of 2 limes
Step 1

Preheat the oven to 180°C Fan (350°F/Gas 6). For the dressing, combine all the ingredients in a large bowl. Season with salt and set aside in the fridge.

Step 2

Toast the flaked almonds in a small dry frying pan over a medium heat for 5 minutes, or until golden brown. Leave to cool slightly.

Step 3

Sit the cauliflower on a cutting board and cut it into 6 wedges, keeping the leaves attached. Toss the cauliflower and leaves with the garam masala, turmeric, Kashmiri chilli powder, oil and a good pinch of salt in a large mixing bowl. Spread out on to a large baking sheet and and roast for 25-35 minutes until tender; you should be able to pierce it with a cutlery knife.

Step 4

Arrange the cauliflower on a serving platter, then spoon over the yoghurt dressing. Scatter over the toasted almonds, pomegranate seeds, spring onions, coriander, mint, sliced green chilli and nigella seeds, and finish with a little extra salt, if you like. Serve.

Extra Tips: Garam masala is delicious when roasted with nuts.

Quick mango and turmeric dip – mix 150 g (5 oz) thick Greek yoghurt with 1 teaspoon ground turmeric, 2 tablespoons mango chutney, 1 teaspoon nigella seeds and the grated zest and juice of 1 lime. Serve with fried onion rings or poppadums.

Recipe extracted from The Modern Spice Rack by Rachel Walker and Esther Clark (£22, Hardie Grant). Photography by Matt Russell

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