Curried, Egg And Cauliflower Salad

Cauliflower

500 g

Onion

1 pc

Curry Powder (Mild)

1 tbsp

Greek Yoghurt (Fat Free)

120 g

Mayonnaise (Light)

30 g

Chili Flakes

1 tsp

Cumin Seeds

1 tsp

Lemon Juice

2 pc

Tarragon

10 g

Egg White

6 pc

Olive Oil

2 tbsp

Salt

1 pinch

Ground Black Pepper

1 tsp

Steps

1. Spread onto a large parchment baking tray and roast for 15 minutes, until soft and golden but still retaining a bite remove from the oven and set aside to cool.
2. Boil the eggs for 10 minutes until hard boiled. Drain the eggs put into cold water, peel and chop up roughly with a fork once cooled.
3. Mix the yoghurt, mayonnaise, teaspoon of curry powder, chilli flakes, cumin seeds, lemon juice, and a quarter teaspoon of salt.
4. Add to the eggs. Then add the cauliflower onion and tarragon.
5. Set the oven to 230C and trim cauliflower into 3-4cm florets, keeping the tender leaves.
6. Cut the onion into 1cm thick wedges then mix with the curry powder, 3/4 teaspoon of salt and plenty of pepper