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Curried Cauliflower Crunch

Serves: 1

Cost Cutting Eco Friendly Quick Make

Combine coronation cauliflower with sweetcorn and red onion for a blend of sweetness and acidity, resulting in a delicious salad that’s packed with flavour.

Curried Cauliflower Crunch Recipe: Veggie


For the coronation cauliflower:

1 small potato, steamed

2 cauliflower florets, boiled

1 tbsp mayonnaise

1/2 tsp mild curry powder

1 tbsp Greek yogurt

For the salad base:

1 half iceberg lettuce, sliced

1 small carrot, grated

1/2 red onion, sliced

100g tin sweetcorn

1 small handful of raisins

8 black olives

1 tsp dried onion flakes 


  • Chop and boil the potato for ten minutes or until tender. Drain and leave to cool.
  • Steam the cauliflower until tender and set to one side to cool.
  • Next, wash and chop the iceberg lettuce, then place in a large mixing bowl.
  • Grate the carrot and add to the bowl, along with the red onion and sweetcorn.
  • Now, in a small cup, mix the mayo, Greek yoghurt and mild curry powder together to make the coronation mayo. Add to the potato and cauliflower and mix well. Add a sprinkle of raisins and place it all in the bowl.
  • Place the lettuce mixture onto a plate and top with the coronation cauliflower, garnishing with olives and onion flakes.
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