Coronation cauliflower is a healthy curried cauliflower salad which can be served as a vegetarian side dish or main course. Roasted cauliflower is mixed with a simple lightly spiced curry sauce. It's easy to make and ideal for meal prep.
What you'll love about the recipe
- Coronation cauliflower is a delicious and flavoursome way to cook cauliflower
- Adult and kids love the mild creamy curry dressing
- You can prepare this substantial salad ahead of time
- Healthy, low in fat and packed with nutrients
- Gluten free, vegetarian and can easily be made dairy free and vegan
Cauliflower. Try to find a large cauliflower as it will shrink down considerably as it cooks
Olive oil or another healthy oil for roasting
Curry powder. I used mild curry powder, but use something hotter if you prefer. If you don't have a ready mixed curry powder, use equal quantities of ground cumin, coriander and tumeric with a pinch of ginger and chilli
Mayonnaise. You can use a low-fat or vegan mayonnaise for this creamy curry dressing
Yogurt. Use a dairy free yogurt for a vegan cauliflower salad, otherwise a thick Greek yogurt is ideal
Mango chutney. I like to use this quick homemade low sugar mango chutney, but use bought if you prefer
Sultanas add a fruity sweetness to the salad
- Add some extra veggies to the mix. You could roast some onion chunks along with the cauliflower, or stir some baby spinach leaves into the mix.
- If you don't have mango chutney, you can use apricot jam and add a squeeze of lemon to balance the sweetness.
- Replace the sultanas with other fruit such as fresh or dried mango or apricots.
How to make coronation cauliflower
Preheat the oven to 170 degrees (150 fan)
Prepare the cauliflower by cutting it into florets. If some of the florets are particularly large, cut them in half. You can also include the leaves in this cauliflower salad - just discard any that look wilted, and roughly chop the others.
Add the oil and a teaspoon of the curry powder to a large bowl and mix. Stir until all of the cauliflower has a reddish brown tinge.
Tip the cauliflower out onto a baking tray and roast in the preheat oven for 25 minutes. The roasted cauliflower should be tender to the point of a knife. Leave aside to cool.
Mix the yogurt and mayonnaise together in a large bowl. Stir in the remaining curry powder and mango chutney.
Add the cooled cauliflower to the creamy curry dressing and mix well.
If you want to double the recipe, use two baking trays. The cauliflower will roast better if there is room for the air to circulate.
Serving and storage
You can serve coronation cauliflower salad cold as a vegetarian side dish or main course.
To serve as a main course, add a generous handful of toasted flaked almonds or peanuts for extra protein. You could also add some boiled eggs, either on the side, or into the mixture. Or maybe top with some of these delicious crunchy roast chickpeas. Add a green salad for extra colour.
Coronation chicken is a classic sandwich filling, and you can also use this healthy roast cauliflower salad as a vegetarian or vegan alternative. Chop the cauliflower a little more finely so that your coronation cauliflower sandwiches are not too lumpy!
I also like pairing coronation cauliflower with this brown rice pilaf - the flavours complement each other perfectly.
You can store leftovers covered in the fridge for up to 3 days.
Frequently asked questions
Yes, if you've got leftover cooked cauliflower that's ideal and will save you time making the recipe. Boiled or steamed cauliflower will contain more liquid, so make sure that it is well-drained before adding it to the dressing. Precooked cauliflower will have a little less flavour, so add an extra teaspoon of curry powder to the mayonnaise.
This coronation cauliflower recipe is very loosely based on coronation chicken. The original recipe was a little more complicated and very rich, but it used spiced mayonnaise to dress the chicken. This healthy vegetarian recipe has roast cauliflower with a light coronation dressing with yogurt.
Other healthy vegetable dishes you might like
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- Large baking tray
- Large mixing bowl
- 1 large cauliflower
- 1.5 tablespoon olive oil
- 2 teaspoon mild curry powder
- 1 tablespoon mayonnaise
- 2 tablespoon thick yogurt
- 1 tablespoon mango chutney
- 1 tablespoon sultanas
- Preheat the oven to 170 degrees (150 fan)
- Cut the cauliflower into florets. Halve any very large florets. Discard any wilted leaves and roughly chop the remainder.
- Add the olive oil and 1 teaspoon curry powder to a large bowl. Stir to mix. Add the cauliflower to the oil and mix until all the florets take on a brownish tinge.
- Roast the cauliflower in a preheated oven for 25 minutes. Remove from the oven and leave to cool.
- Mix the yogurt and mayonnaise together in a large bowl. Stir in the mango chutney and remaining curry powder and mix well.
- Stir together the roast cauliflower and curry mayonnaise. Serve cold.
- If you don't have mango chutney you can use apricot jam and a squeeze of lemon juice
- Mayonnaise and yogurt can be low-fat or full fat
- Use dairy-free mayonnaise and yogurt if needed
- Sultanas can be replaced with fresh or dried mango or apricots
- If you want to double the recipe, use two baking trays so that there is some space around the cauliflower
Please note nutritional information is per serving and is provided for guidance only.