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.
1 (1 1/2-lb.) head cauliflower, cut into florets
1 tablespoon apple cider vinegar
1 teaspoon grainy mustard
1/2 teaspoon black pepper
3/8 teaspoon kosher salt
2 tablespoons olive oil
4 large eggs
3 tablespoons finely chopped cornichons (about 8 cornichons) or pickles
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
Added sugars 0g
Calcium 4% DV
Potassium 9% DV
How to Make It
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.
Whisk together vinegar, mustard, pepper, and salt in a small bowl. Gradually add oil, whisking constantly, until emulsified. Set aside.
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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.