Ingredients
- 2 cauliflower heads, cleaned and cut into medium florets
- 1/4 cup apple cider vinegar
- 2 tablespoons fresh lemon juice
- 2 teaspoons garlic, minced (from about 2 cloves)
- 3 tablespoons chopped fresh parsley, plus 8 small sprigs for garnish
- 1 cup olive oil (preferably, extra virgin)
- Salt and freshly ground black pepper, to taste
- 4 eggs, hard boiled, peeled, cooled (easier to peel when they are still warm)
- 1 cup sliced black olives
How to Make
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Step 1: Steam the cauliflower florets until half cooked (about 4 - 5 minutes), drain, and set aside to cool.
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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.
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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.
We hope you enjoy this recipe!
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