Coronation chicken is a classic British salad using poached chicken, mayonnaise and curry powder and Mango Chutney . If you are having a vegetarian evening this version replaces chicken with roasted cauliflower and is no less delicious.
A mango chutney and yoghurt sauce and a bed of scented couscous turns grilled cauliflower into a delicious meal.
INGREDIENTS
100g couscous
3 teaspoon coriander seeds, crushed
Salt and pepper
1 large head cauliflower
1 tablespoon mild curry powder
3 tablespoons extra-virgin olive oil
175ml Greek yoghurt
1 garlic clove, crushed
1 heaped tablspoon mango chutney
Juice of 1 small lemon
1 handful mint leaves, chopped
1 big handful coriander leaves, chopped
To serve
30g toasted flaked almonds
Seeds from ½ pomegranate
Put the couscous in a bowl, cover with 200ml boiling water and scatter in a teaspoon of the coriander seeds and lots of salt and pepper. Stir once, cover and leave for 10 minutes.
Preheat the grill.
Break the cauliflower into florets, discarding the tough outer leaves, but keeping the young ones, then put it on a lined oven tray.
Mix the curry powder, remaining coriander seeds, two tablespoons of oil and 75ml yoghurt, season generously, then rub all over the florets until well coated.
Grill for five to eight minutes, until the cauliflower is charred at the edges and just tender in the middle.
Whisk the remaining yoghurt, the garlic, mango chutney and half the lemon juice in a bowl.
Uncover the couscous, and check that it is tender (if not, add another 50ml boiling water and steep for five minutes more). Run a fork through it, then fold in the last of the olive oil, the lemon juice and all but a sprinkling of the herbs.
Once the cauliflower is cooked, toss it in the yoghurt sauce and check the seasoning.
Transfer the couscous to a plates, top with the cauliflower and sauce, then sprinkle over the almonds, pomegranate seeds and a final scattering of herbs.
Original recipe Thomasina Miers’ writing in the Guardian
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