Cauliflower and Egg Salad

1. 1

   Tear off all the outer leaves attached to the base of the cauliflower; reserve any tender green leaves.

2. 2

   Cut out the bottom core, and snap or slice off all the big florets from the inner stem.

3. 3

   Cut the florets into 1-inch chunks or thick slices (dont break them up into tiny florets).

4. 4

   Bring 3 or 4 quarts of water in a large pot to the boil, drop in the florets and reserved leaves, and cook, uncovered, at a steady boil for 5 minutes, or until cooked through but not soft.

5. 5

   Lift out the cauliflower, spread the pieces out in a colander, and sprinkle with 1/4 teaspoon of the salt.

6. 6

   Cool to room temperature.

7. 7

   Before serving, slice the eggs in wedges, and cut the wedges into 2 or 3 pieces each.

8. 8

   In the bottom of a large mixing bowl, whisk together the vinegar, oil, another 1/4 teaspoon salt, and grinds of pepper.

9. 9

   Put all the cauliflower in the bowl, and tumble to dress all the pieces.

10. 10

    Scatter the egg pieces over the top, and old them in.

11. 11

    Taste, and adjust the seasonings.

12. 12

    Arrange the salad on a serving platter, or portion on salad plates.

13. 13

    A first course

14. 14

    A side dish

15. 15

    A partner with broccoli for a supper dish

* Per serving · 4 servings · Values may vary.

No additional tips available.