A punchy and substantial seasonal salad. Historically, February is the month when I really embrace the joy of staying in. I want to see friends and family, but I’m also not too fussed about leaving the house. It’s too cold to be checking train times and organising diaries – come to mine and we can curl up in the warm. It’s also the time of year when I most crave comfort and nostalgia: school-style traybakes with cream (or custard, if you must) and retro dishes such as glazed ham, egg and chips. This coronation cauliflower salad is well within that theme: it’s retro and familiar, but also seasonal and worthy.
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Feel free to ramp up the spice, but to me this hearty, playful salad is perfect just the way it is. Prep 10 min. Cook 35 min. Serves 4. 1 large cauliflower, trimmed, outer leaves removed. ½ tsp turmeric powder. 2 tbsp vegetable oil. Sea salt and black pepper. 4 large eggs, at room temperature.
1 tbsp mild curry powder. 3 tbsp mayonnaise. 2 tbsp greek yoghurt. 1 tbsp mango chutney. 1 large (or 2 small) little gem lettuce, washed. 4 spring onions, trimmed and finely sliced. 1 small bunch chives, finely sliced. ½ tsp nigella seeds. Heat the oven to 220C (200C fan)/425F/gas 7. Cut the cauliflower into even-sized florets, leaving small ones whole and halving the larger ones (keep any small leaves intact). Transfer to a roasting tray, toss with the turmeric and vegetable oil, and season well. Roast for about 25 minutes, until golden and charred around the edges.
Meanwhile, bring a small pan of water to a boil, then add the eggs. Boil for seven minutes, then drain and plunge into cold water. Once cool, peel and cut into quarters. Put the curry powder in a bowl and mix with two tablespoons of just-boiled water. When smooth, mix in the mayonnaise, yoghurt and chutney. Taste and adjust the seasoning.
