Cauliflower Huevos Salad Recipe

"Since raw cauliflower is very crunchy, it's lightly steamed for this salad to preserve vitamins while giving it a mouthfeel that's more in line with the other textures to they're not overshadowed. It's also a pretty salad. If you want to add a couple of more eggs, go right ahead."

Original is 8 servings

Metric US

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Nutritional

Serving Size: 1 (326.1 g)
Calories 474.3
Total Fat - 39.6 g
Saturated Fat - 7.8 g
Cholesterol - 463.5 mg
Sodium - 397.3 mg
Total Carbohydrate - 9.3 g
Dietary Fiber - 3 g
Sugars - 3.4 g
Protein - 21.6 g
Calcium - 105.4 mg
Iron - 3.2 mg
Vitamin C - 74.4 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Steam the cauliflower florets until half cooked (about 4 - 5 minutes), drain, and set aside to cool.

Step 2

Through the feed opening of a running blender, add one at a time the... vinegar, lemon juice, garlic, and chopped parsley. With the blender still running, add the olive oil in a thin stream. Season to taste with salt and pepper.

Step 3

Chop 2 eggs and cut the other 2 into wedges for garnish. In a large bowl, toss the cauliflower, chopped eggs, and black olives and add enough of the dressing to coat. Cover and refrigerate for 2 hours to marinate. Transfer to a serving dish and garnish with the egg wedges and parsley sprigs. Serve the rest of the dressing on the side.