Cauliflower Salad

Ingredients

• Cauliflower1.5 cup (165 g)
• Oil1 tablespoon (10 ml)
• Vinegar1/2 tablespoon (5 g)
• Parsley1 tablespoon (4 g)
• Garlic1/2 clove (2 g)
• Egg1 count (55 g)
• Mustard1/4 tablespoon (4 g)

Instructions

1. 1

   Step 1

   Place two pots filled with water over high heat until boiling.

2. 2

   Step 2

   Meanwhile, cut the cauliflower into wedges.

3. 3

   Step 3

   For the dressing, mix the oil, vinegar, parsley, mustard and chopped garlic in a bowl. Set aside.

4. 4

   Step 4

   Once the water is boiling, add the cauliflower in one pot and let it boil for 3 minutes; and in the other pot, the egg for 8 minutes.

5. 5

   Step 5

   Next, drain and stop cooking with cold water. Peel the egg.

6. 6

   Step 6

   Serve the cauliflower on a plate with the chopped egg.

7. 7

   Step 7

   Season with the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cauliflower Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.