Keto Coronation Curried Cauliflower Salad with Eggs and Almonds

Cauliflower is a versatile vegetable and makes a nutritious base for this Keto coronation ‘chicken’ inspired dish with the addition of smashed hard-boiled eggs. This healthy low carb Keto recipe is Gluten-free, high in protein, good fats, and fiber. Sprinkle with toasted flaked almonds and serve in lettuce wraps, or with a side salad for a main meal or as a side to your favorite protein. Enjoy warm or cold.

Can I adapt the recipe for different diets?

To make this Keto coronation cauliflower dish nut-free, simply omit the almonds entirely or substitute with sunflower and/or pumpkin seeds.

Can I make this recipe vegan?

This dish can also be made vegan by leaving out the eggs and replacing the greek yogurt for a neutral tasting plant-based alternative and swap out the classic mayonnaise for a vegan version.

Can I use alternative cooking methods?

Instead of roasting the cauliflower in the oven, you can initially steam the florets over the stove or microwave for a few minutes and then add the spices to coat after.

Can I substitute ingredients?

Try varying the recipe with broccoli alone or a mixture of cauliflower and broccoli. You can even use florets straight from the freezer. Add a few ribbons of carrots for a low carb option, or add cooked chicken breast for the classic recipe.

Hints and tips for your Keto coronation cauliflower:

Peeling eggs is easy with the use of a small teaspoon, use the spoon to get on the inside of the shell and guide it around the egg to peel off the shell.

Toast the cumin seeds in a pan over medium heat for a few minutes until fragrant. Gently crush with a mortar and pestle to release its flavours. This is optional but adds to the flavor of this dish.

Net Carbs

3.7 g
Fiber

2.4 g
Total Carbs

6.1 g
Protein

7.9 g
Fats

16.8 g

200 cals

Quantity

Serving Size

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Cauliflower, raw

1 medium - head - 5" to 6" diameter
Olive oil

2 tbsp
Mild Curry Powder

3 tsp
5% Authentic Greek Strained Yogurt

0.5 cup
Mayonnaise, store bought

0.33 cup
Lemon juice

2 tbsp
Cumin, seed

1 tsp
Chili Flakes

0.5 tsp
Egg Whole Raw

6 large egg
Almonds, sliced

0.25 cup
Parsley Fresh Or Raw Herb

1 tbsp
Salt and Black Pepper (To Taste)

0.5 tsp

Step 1

Preheat the oven to 350F/ 180C. Cut the cauliflower into bite-sized florets and place in a large mixing bowl along with the olive oil and 2 teaspoons of the curry powder (reserve the last teaspoon of curry powder for the sauce). Season with salt and a good grind of black pepper to taste. Give the bowl a shake to ensure each floret is coated in the spices.
Step 2

Spread the florets out evenly across a large baking tray. Roast in the oven for 15-20 minutes until soft and slightly golden but retaining some bite. Remove from the oven and allow to cool.
Step 3

Make the sauce while the cauliflower is roasting. In the same mixing bowl, add the mayonnaise, yogurt, lemon juice, the remaining 1 teaspoon of curry powder, cumin seeds, and chili flakes. Stir to combine and season with more salt and pepper to taste.
Step 4

Place the eggs in a pan of cold water, just covering the tops. As soon as the water starts to boil, set the timer for 6 minutes. They will be medium-hard-boiled. Boil for 8-10 minutes if you prefer hard boiled. When done, drain the hot water and place the eggs in a bowl of cold water to stop them from cooking further. Once cooled, peel the eggs and roughly chop or break up in a large bowl with the back of a fork. Add the eggs to the sauce and mix to combine.
Step 5

Add the sliced/ flaked almonds to a frying pan and toast for a few minutes, shaking the pan every so often to prevent burning. Add the roasted cauliflower florets to the mixing bowl with the sauce. Mix everything together ensuring each piece is well coated.
Step 6

Spoon the mixture onto a platter. Sprinkle over the toasted flaked almonds and garnish with parsley and extra chili flakes.