Oriental Cauliflower Salad

Preheat your oven at 225 C / 440 F degrees.

Pour the olive oil, 2 teaspoons curry, 1/2 teaspoon salt and pepper in a large bowl. Mix.

Cut the cauliflower in pieces and add them to the bowl.

Peel the onion and slice it thinly.

Add to the bowl and mix well.

Pour on a baking tray covered with baking paper.

Place in the oven for 20 minutes.

In the meantime, roast 2-3 minutes the cumin seeds in a small frying pan. Crush them afterwards.

Mix the Greek yogurt, tahini, 1 teaspoon curry, cumin and lemon juice. Set aside in your fridge.

Boil your eggs for 8 minutes.

Peel them and cut them in half or more.

When the cauliflower is cooked, set aside in a large bowl.

After 10 minutes, add the yogurt sauce and the eggs, mix gently.

Spread chopped herbs and serve!