coronation cauliflower

coronation cauliflower

coronation cauliflower

serves 2

Inspired by Hugh Fearnley-Whittingstall and his River Cottage Canteen chef, Tim Maddams.

If you are wondering where the name comes from, ‘coronation chicken’ was a salad of cold chicken in a creamy curry based sauce apparently served at the banquet of the coronation of Queen Elizabeth II way back in 1953. The idea to switch the chicken for fresh raw cauliflower is a brilliant one.

6 tablespoons cheats hollondaise or mayo
1 teaspoon ground coriander
1/2 cauliflower
splash lemon juice, optional
handful roasted almonds
handful fresh coriander (cilantro), chopped

1. Combine mayo and coriander in a medium bowl.

2. Trim cauli and finely chop into bight sized pieces no larger than a grape.

3. Toss chopped cauli in the dressing. Taste and season, using the lemon juice if you need a bit more freshness or vitality.

4. Serve topped with almonds and fresh coriander.

prepare ahead?

This will keep well in the fridge for a week or so. Best to add the coriander and almonds at the last minute to avoid wilting / losing their crunch.

leftover potential

Great. Keep in the fridge for a week or so.

variations for fun

carnivore – replace some or all of the cauli with shredded BBQ chicken from the shop.

vegan – choose a vegan mayonnaise.

egg-free – use natural yoghurt instead. And skip the lemon juice

coronation broccoli – replace the cauli with a large head of broccoli.

nut-free – replace the almonds with some toasted bread crumbs.

more substantial – either be more generous with the nuts, or stir in a few chopped hard boiled eggs. OR better yet do both.

different spices – try a combination of equal quantities of ground cumin, coriander and turmeric OR a good quality curry powder.

– if serving as a side salad you could skip the almonds.

problem solving guide

too bland? remember to be geneous with the salt & pepper. And add in a splash more lemon juice.

difficult to eat / too crunchy
– raw cauliflower can be a bit full-on so best to err on the side of chopping it too small, than risk having difficult-to-chew chunks.

too dry – if you chop the cauli very finely, you’ll have more surface area to cover with the same amount of mayo / hollondaise. Just stir in a little more mayo or lemon juice or even some olive oil.

short on time
– use a food processor to finely grate the cauli instead of chopping it by hand.

serving suggestions

Great as a light lunch on its own. Or serve as a side dish to roast chicken.

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