Cauliflower Huevos Salad
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 328
- Total Fat
- 31
- Saturated Fat
- 5
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 75
- Sodium
- 496
- Total: 2 hr 30 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 10 min
Ingredients
2 heads cauliflower, cleaned and cut into medium florets
1/4 cup wine vinegar
2 tablespoons lemon juice
2 teaspoons very finely chopped garlic, (about 2 cloves)
3 tablespoons very finely chopped fresh parsley leaves, plus 8 small sprigs, for garnish
1 cup olive oil
Salt and freshly ground black pepper
4 hard boiled eggs, cooled and peeled, divided
1 cup sliced black olives
Directions
- Blanch cauliflower florets until half-cooked, drain and set aside to cool.
- Whisk together vinegar, lemon juice, garlic, and parsley. While whisking constantly, add oil in a thin stream. Season with salt and pepper. Chop 2 of the hard boiled eggs. Cut the other 2 egg into wedges for garnish. Toss cauliflower, chopped eggs and black olives together. Let marinate and chill for 2 hours. Transfer to a serving dish and garnish with egg wedges and parsley sprigs.