Cauliflower Salad

1. 1

   Trim off the leaves of the cauliflower and cut away its core.

2. 2

   Put the cauliflower in a saucepan with water to barely cover, milk and salt.

3. 3

   Bring to a boil and simmer 15 minutes or until tender but not mushy.

4. 4

   Do not overcook.

5. 5

   Drain and let cool.

6. 6

   Do not chill.

7. 7

   Put the egg through a fine sieve into a mixing bowl.

8. 8

   Add the mustard and vinegar.

9. 9

   Gradually add the oil, beating briskly with a wire whisk.

10. 10

    Add salt, pepper and parsley.

11. 11

    Spoon the sauce over the cauliflower and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.