When I was living in Vancouver a couple years back, one of the jobs I held was a catering one. Several times a week, I had to feed the faculty at Regent College where my husband was doing his Masters degree. Having to cook lunch and make tea for the same bunch of professors meant that I had to constantly think up of new ideas so I didn’t repeat a dish. It was during that time when I experimented with many new recipes, ingredients and flavours. Many of those recipes I’ve already shared here on my blog. Take a look at my recipe page to get an idea of what I’ve posted so far!
One of my favourite inventions though, has to be this quirky recipe. I say quirky cos you don’t usually imagine your favourite egg mayo sandwich with veggies in them. But trust me, this twist is a welcome one. Here is a lighter version of egg mayo with less fat and more fiber. Plus, no one (including your kids) has to know that you brought cauliflower to the egg mayo party cos she’s dressed in white and camouflaged by the curry flavoured mayonnaise. If you want a healthier, flavourful, ethnic version of the traditional egg mayo filling, then you’ve gotta try this.
You can use it as a sandwich filling between two slices of bread, or you could make crostinis, which is my favourite way to serve them. In the video below, I show you how to transform a simple loaf of bread into crunchy crostinis in an instant. And if you are looking for more crostini ideas for a canapé party, check out my Crostinis for Dummies post.
Curried Cauliflower Egg Mayo Crostini
¼ head cauliflower (small)
2 large tbsp. of mayonnaise
1-2 tsp curry powder
Alfafa sprouts or any mini sprouts for garnish
1. Cut baguette into thin slices. Brush olive oil on one side and bake at 350F/180 C oven for 5-8 minutes until crisp. Cool.
2. Remove florets from the cauliflower head, then boil them until a knife can go through easily
3. In another pot, boil eggs until they are hard boiled and then peel.
4. Chop the eggs and cauliflower into small pieces
5. Mix eggs, cauliflower, mayonnaise and curry powder together in a mixing bowl. Season according to taste.
6. Spoon the filling onto baked crostini. Garnish with sprouts and serve immediately.