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I love to turn classic dishes that include meat into really tasty Plant Based recipes. As you may know Coronation Chicken was created by Constance Spry a florist and Rosemary Hume a chef, both principles of the Cordon Bleu cookery school. They created the recipe of cold cooked chicken and a creamy curry sauce for the Coronation of Queen Elizabeth II in 1953. It later became known as Coronation Chicken, It’s a very British Classic. It’s often used as a sandwich filling or served as a cold salad, sometimes with a rice salad.
I used to love the original Coronation Chicken and made the traditional dish following the original Constance Spry recipe for a party I held to celebrate William and Kates wedding, I went very retro! And It was indeed delicious. I had not made it since, and whilst deciding what to do with a large cauliflower that needed eating up, I was scouring the fridge for inspiration. And there sat on the top shelf side by side, was a jar of Veganise and Mango chutney, and just like that a  new Vegan recipe was born,  Coronation Cauliflower.

  • Serves:6-8 sandwiches
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Ingredients

Cauliflower
1 kg cauliflower separated into florets
2-3 bay leaves
1 cinnamon stick
Salt and pepper
Light oil

Sauce
4 tbsp. Good Mango Chutney Geeta’s is great
200ml good vegan mayonnaise Follow your heart is my favourite
200ml coconut yogurt or other non-dairy yogurt
2 tbsp. medium curry powder
1 tsp grated fresh ginger
2 tsp vegan Worcester sauce (optional)
Small bunch fresh coriander roughly chopped, reserve some for dressing

To serve
60g toasted flaked almonds
Fresh wholemeal bread or bread of choice
Peppery salad such as watercress
Or make a cold rice salad

Instructions

Pre heat the oven to 180°C

Line a large baking tray with parchment or foil.

In a big bowl combine the cauliflower with 3 tbsp. light oil and season well with salt and pepper. Lay evenly on a baking tray and add the bay leaves and cinnamon stick. Place in the hot oven for about 15minutes.

You want the cauliflower to be a little charred and just cooked. Do not overcook as cauliflower has a high water content and cam go mushy when overcooked/ you want a little bite.

Whilst it’s cooking take a small frying pan and on a low to medium heat add the curry powder to gently toast and release its fragrance, after a minute or so add the ginger and give it a further minute, do not burn if you do start again. Add this to a large mixing bowl.

Add all the other sauce ingredients to the bowl and combine. Set aside.

Remove the cauliflower from the oven and leave uncovered to cool to room temperature.

Once cooled, remove the bay leaves and cinnamon stick and discard. Add the cauliflower to the bowl with the sauce and gentle combine, trying to keep the florets whole.

Serve on a large plate or bowl, sprinkled with the toasted almond flakes and reserved coriander leaves.

If you are using in sandwiches I think they are nice served with a peppery salad and sliced wholemeal bread. Alternative omit the bread and just serve with a green salad and maybe some cold rice.

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Me

About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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