Cauliflower Salad
- Total Time
- 45 minutes
- Rating
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Ingredients
- 1cauliflower, about 1 pound
- ¼cup milk
- Salt to taste
- 1hard-boiled egg, peeled, at room temperature
- 2teaspoons Dijon-style mustard
- 2tablespoons red-wine vinegar
- 6tablespoons olive oil
- Freshly ground pepper to taste
- 2tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
220 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 3 grams protein; 398 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off the leaves of the cauliflower and cut away its core.
- Step 2
Put the cauliflower in a saucepan with water to barely cover, milk and salt. Bring to a boil and simmer 15 minutes or until tender but not mushy. Do not overcook. Drain and let cool. Do not chill.
- Step 3
Put the egg through a fine sieve into a mixing bowl. Add the mustard and vinegar. Gradually add the oil, beating briskly with a wire whisk. Add salt, pepper and parsley. Spoon the sauce over the cauliflower and serve.
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