A veggie twist on the British classic, but no less delicious!

Tools:

• roasting tray
• chopping board
• knife
• saucepan

Ingredients:

• 1 large cauliflower, cut into florets, tough outer leaves discarded, but keeping the younger ones.
• 1 sweet potato part boiled and cubed (optional)
• 4 large eggs
• 1 tsp of turmeric
• 1 tsp of cumin
• Handful of fresh coriander, roughly chopped.
• Handful of flaked almonds and chopped dates for topping

For the  coronation sauce: 

• 170ml of greek yoghurt or dairy free alternative
• 2 tbsp of mayonnaise 
• Juice of ½  lemon
• 1 tsp of tarragon 
• 1 tsp of curry powder

For the pickled onions: 

• 1 large red onion, thinly sliced
• 1tbsp of honey 
• 1 ½ tsp of salt
• 100ml of water
• 50ml of apple cider vinegar

Method:

1. Preheat the oven to 180C. Place the cauliflower florets and sweet potato if using on a lined baking tray with 1 tsp of cumin and 1 tsp of turmeric, pinch of salt and a good glug of olive oil. Coat well and roast in the oven for 15-20 minutes until golden and tender in the middle. Add in the cauliflower leaves after 10 minutes. 
2. To make the sauce, combine the mayonnaise, yoghurt, lemon juice, and spices in a bowl and mix well. Add a good glug of oil to loosen the texture. Season with salt and pepper and set aside. 
3. Bring a saucepan of water to the boil then add in your eggs. Boil for 6 ½ minutes. Remove from the heat and put in a bowl of cold water before peeling. 
4. For the pickled onions, 
5. Once the cauliflower and sweet potato are cooked, transfer to a serving bowl with another drizzle of oil. Halve the boiled eggs and add to the dish along with your fresh coriander, dates and flaked almonds. Drizzle generously with your coronation sauce and enjoy with a side of mango chutney.