Curried Egg and Cauliflower Salad

ottolenghi.co.uk

DonnaClaire

1 medium cauliflower, trimmed and broken into 3 to 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

50g mayonnaise

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 to 6 wedges, to serve

10g tarragon, roughly chopped

salt and black pepper

Directions at ottolenghi.co.uk

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