- Calories 90
- Fat 6g
- Satfat 1g
- Unsatfat 4g
- Protein 5g
- Carbohydrate 5g
- Fiber 2g
- Sugars 2g
- Added sugars 0g
- Sodium 224mg
- Calcium 4% DV
- Potassium 9% DV
Cauliflower "Potato" Salad With Herbs and Egg
Jennifer Causey
You’ve likely had cauliflower bits as a carb-conscious sub for rice. Now the mild crucifer replaces spuds for a lighter take on potato salad. Turn this into a light meal by upping the egg amount to a whole egg per person.
How to Make It
Step 1
Bring 1 inch of water to a boil over medium-high in a large saucepan fitted with a steamer basket. Place cauliflower florets in steamer basket; cover and cook until tender, 8 to 9 minutes. Transfer cauliflower to a bowl of ice water. Let stand 5 minutes; drain well.
Step 2
Whisk together vinegar, mustard, pepper, and salt in a small bowl. Gradually add oil, whisking constantly, until emulsified. Set aside.
Step 3
Bring 1 inch of water to a boil over medium-high in saucepan fitted with steamer basket. Place eggs in steamer basket; cover and cook 8 minutes. Transfer eggs to a bowl of ice water. Let stand until chilled, about 6 minutes. Drain. Peel eggs, and cut in half lengthwise.
Step 4
Combine cauliflower, cornichons, dill, parsley, and chives in a large bowl. Drizzle with vinegar mixture, and toss to coat. Top with egg halves. Serve at room temperature.
