I’ve been vegetarian for most of my life, but ate meat on and off up until the age of 14. During this time I remember delighting in my mum’s creamy chicken coronation, a dish I adored for it’s indulgent sauce and unique flavour. When I went vegetarian I would ask my mum to put a little bit of the sauce aside, and I’d use it to dip cucumber and celery sticks into… it wasn’t quite the same! This recipe I’m sharing today is my answer to the most delicious vegetarian coronation, a coronation cauliflower. Cauliflower is one of my favourite vegetables: roasted, sautéed, pureed… it’s diverse, and great for soaking up flavour. In this recipe we roast the cauliflower with a little salt and olive oil till crispy, and then mix in with the sauce, chopped celery and cucumber. It’s great served with a big green salad, roasted potatoes or basmati rice. If you’re looking for a few dishes to make alongside this one, I recommend my Tomato Stuffed Roasted Red Peppers.
- 6 tbsp vegan mayonnaise
- 2-3 tsp mild curry powder, to taste
- 2 tbsp mango chutney
- 2 tbsp apricot jam
- 1 large cauliflower head (or 2 small-medium)
- 2 celery sticks, finely sliced
- 1 small cucumber, chopped into small pieces
- 2-3 tbsp poppy seeds
- 4 tbsp flaked almonds
Preheat your oven to 190C.
Chop the cauliflower into florets, and lay on a roasting tray. Toss the cauliflower in olive oil and salt before placing in the oven to roast for 40 minutes (or until starting to crisp).
Meanwhile make the coronation sauce by mixing together the vegan mayonnaise, mango chutney, apricot jam and mild curry powder. Mix well.
Remove the cauliflower from the oven and let cool. Once cool mix the cauliflower, celery, cucumber, poppy seeds, flaked almonds and coronation sauce in a large bowl.