Curried egg and cauliflower salad from Ottolenghi Simple (page 98) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    Can substitute chilli flakes for Aleppo chilli flakes.

  • treay on November 15, 2024

    This dish is very tasty and goes well with anything as a side dish or just as a main for a vegetarian meal. It is a take on a traditional recipe called 'Coronation Chicken'. Instead of the chicken they used cauliflower and egg to make it a vegetarian dish. Truly delicious!

  • ksg518 on March 24, 2024

    I thought this was just fine, not great. But I may try it again with a more assertive curry and perhaps some chutney.

  • Skamper on June 09, 2021

    We both liked. A half batch was more than enough for two, Served as a main on a bed of lettuce.

  • banba1 on March 06, 2021

    Good! Didn't hold up so well as leftovers. Great recipe to play around with -- additions I want to try include: currants, barberries or golden raisins; mango chutney; parsley and/or dill

  • Geric on February 28, 2021

    I will definitely repeat this. Served it with a spinach and lentil dahl and some rice. It was quick and quite straightforward.

  • Baxter850 on November 15, 2020

    Delicious. Great summertime and make-ahead dish.

  • jenburkholder on August 10, 2020

    I thought this was delicious, and with a green salad it was a whole meal. Easy, cheap, tasty, and at least moderately healthy. Will definitely repeat.

  • FJT on May 07, 2020

    This was fine, but really didn’t wow us. I reduced the number of eggs. Can’t say I’d bother making it again.

  • kari500 on December 15, 2019

    I made half a recipe because I ended up with half a (large) cauliflower. This is delicious, even though I took a few short-cuts. I used ground cumin, dried tarragon (and less of this than called for). I now know that it is a PITA to peel pasteurized hard boiled eggs. From now on if I'm planning on boiling eggs I will get them non-pasteurized. Seems like it is going to be a good gateway recipe into egg salad for L. Has anyone ever subbed tofu for eggs in an egg salad?

  • kitchen_chick on September 29, 2019

    Delicious. This recipe makes a huge amount. I will cut it in half next time, and we'll still have leftovers.

  • anya_sf on August 20, 2019

    I only used 3 eggs and added the meat from a whole rotisserie chicken. There was enough dressing for everything. At first I didn't notice that the curry powder was divided and I put all of it on the cauliflower. The cauliflower on its own was too strongly flavored, but I omitted the curry from the dressing, so the flavor balanced out overall. I subsituted basil for the tarragon, since that's what I had on hand. The salad was quite delicious, although rich; next time I'll serve it over greens. It would benefit from some crunch - perhaps sliced almonds. (I did roast the cauliflower and onion a bit longer so they weren't crunchy.)

  • Lsblackburn1 on June 26, 2019

    I served this on toasted olive bread and it was delicious! Very filling so we have a lot of leftovers.

  • wester on February 28, 2019

    Definitely quick, easy and tasty. I served it with chicken as suggested but that was a bit too much - probably better as a (light) vegetarian main. Would also be good to bring to a potluck.

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