A delicious, vegetarian spin on coronation chicken
2 small cauliflowers, broken into florets
50ml olive oil
1 small onion, diced
1 tbsp olive oil
2-3 tsp curry powder
1 tbsp tomato purée
1 bay leaf
½ glass of red wine
1 tbsp apricot jam
1 slice of lemon
250ml good mayonnaise (homemade or bought)
2-3 tbsp double cream
Leaves from a small sprig of mint
½ cucumber, diced
100g toasted almonds (optional)
Preheat the oven to 220C. Toss the cauliflower in the olive oil and season with salt and pepper.
Roast the cauliflower for 25-30 mins, turning the florets over half way through the cooking. Once browned, and charred in places, remove the florets from the oven and leave to cool.
Meanwhile fry the onion in the remaining oil in a small pan. After about 15 mins when the onion is soft and translucent you can throw in the curry powder and fry until you are enveloped in wonderful spicy smells.
Add the tomato pureé, water, bayleaf, red wine, apricot jam and lemon, simmer for about 5 mins then strain through a sieve and leave to cool.
Stir the cold curry sauce mixture into the mayonnaise and cream. Taste and season well. Toss about half the florets in the mayonnaise leaving others to sprinkle over the top.
Sprinkle over the mint leaves and cucumber to serve. Throw over the almonds if using.
Recipe: Jenny Chandler