Roasted cauliflower wedge coronation salad is a veggie take on a British classic

Roasted cauliflower wedge coronation salad from The Modern Spice Rack by Esther Clark and Rachel Walker

Credit: Matt Russell

Strong Women


Roasted cauliflower wedge coronation salad is a veggie take on a British classic

By Lisa Bowman

2 years ago

2 min read

This imunity-boosting salad makes for a great weeknight dinner, and can easily be made vegan.


Salads don’t have to be cold and limp – just check out this deliciously warm veggie version of the British classic, coronation chicken. 

Taking the place of chicken is, of course, cauliflower – a vegetable that’s had some great PR in recent years. But you know what? It deserves it. By now, we’ve all long forgotten the ‘boiled until all vitamins are gone’ cauliflower of our youth, and most of us have probably given cauliflower rice a go, but let’s stay focused on the cruciferous veg’s true calling: being roasted.

Cooking cauliflower in the oven keeps it tender and gives it a caramelised edge, which pairs well with the mild spices and cool, creamy dressing in this recipe.

As well as being utterly delicious, this dish promises nutrients. Lots of them. Cauliflower is super high in antioxidants like vitamin C, which is great news for your immune system (is it me or is everyone sick right now?). It’s also full of choline, a nutrient that keeps your liver and brain healthy. Then you’ve got almonds, which are bursting with monounsaturated fats that help regulate cholesterol levels. 

Winner, winner, coronation cauliflower dinner.

Roasted cauliflower wedge coronation salad from The Modern Spice Rack by Esther Clark and Rachel Walker

Credit: Matt Russell

Ingredients

50 g (generous 1/2 cup) flaked almonds

1 large cauliflower

3 teaspoons garam masala

1 teaspoon ground turmeric

1 teaspoon Kashmiri chilli powder

1 ½ tablespoons vegetable or rapeseed (canola) oil

50 g pomegranate seeds

3 spring onions, thinly sliced

1/2 bunch of coriander leaves, picked and torn

Small handful of mint leaves

1 green chilli, thinly sliced

1 tablespoon nigella seeds

Sea salt 

FOR THE DRESSING

150 g full-fat (whole) Greek yoghurt or soy dairy-free yoghurt

3 tablespoons mayonnaise or vegan mayonnaise

2 teaspoons mild curry powder

2 tablespoons mango chutney

Juice of 2 limes

Method

1. Preheat the oven to 180°C fan (350°F/gas 6). 

2.For the dressing, combine all the ingredients in a large bowl. Season with salt and set aside in the fridge.

3. Toast the flaked almonds in a small dry frying pan (skillet) over a medium heat for 5 minutes, or until golden brown. Leave to cool slightly.

4. Sit the cauliflower on a cutting board and cut it into 6 wedges, keeping the leaves attached. Toss the cauliflower and leaves with the garam masala, turmeric, Kashmiri chilli powder, oil and a good pinch of salt in a large mixing bowl. Spread out on to a large baking sheet and roast for 25–35 minutes until tender; you should be able to pierce it with a cutlery knife.

5. Arrange the cauliflower on a serving platter, then spoon over the yoghurt dressing. Scatter over the toasted almonds, pomegranate seeds, spring onions, coriander, mint, sliced green chilli and nigella seeds, and finish with a little extra salt, if you like. Serve. 


Recipe taken from The Modern Spice Rack by Esther Clark and Rachel Walker (Hardie Grant, £22), out now. 

Image: Matt Russell

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