A week or so later, pulling up my chair to the coronation events with the Coronation Cauliflower from Yotam Ottlenghi’s Simple.
According to the book, this dish pushed off the classic French chicken recipe that shines curry flavors. It was created at the Cordon Bleu culinary school in 1953 to celebrate Queen Elizabeth II, and, in turn, was based on the jubilee chicken of 1935 made for king George V.
All those carriages went home long time ago. I know. Enjoying the festivities on my own time like I always do and like.
WHAT WENT IN
— 1 cauliflower, trimmed and broken into 2” florets, keeping the tender leaves
— 1 onion, cut into 1/2” wedges
— T tbsp olive oil
— 1 Tbsp mild curry powder
— 9 hard-boiled large eggs
— 100 g Greek-style yoghurt
— 50g mayonnaise
— 1 tsp Aleppo (or other) chilli flakes
— 1 tsp cumin seeds, toasted and roughly crushed
— 1 Tbsp juice
— 10g tarragon leaves
— salt and black pepper to taste
— lemon wedges to serve
THE PROCESS
1. Preheat the oven to 230°C fan.
2. Mix the cauliflower florets (with any young leaves attached) in a large bowl with the onion, oil, 2 tsp of curry powder, 3/4 tsp of salt and plenty of pepper. Once combined, spread out on a large parchment-lined baking tray and roast for 15 minutes, until soft and golden-brown but still retaining a bite. Remove from the oven and set aside to cool.
3. Break the eggs roughly with the back of a fork to form large chunks.
4. In a separate small bowl, mix together the yoghurt, mayonnaise, the remaining 1 tsp of curry powder, half the Aleppo chilli flakes, cumin, the lemon juice and 1/4 tsp of salt. Add the sauce to the eggs, along with cauliflower, onion, and tarragon. Mix together well, spoon the mixture on to a large plate, then sprinkle over the remaining chill flakes and serve, along with the lemon wedges.
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