Cauliflower Huevos Salad (Robert Irvine) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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:
1. Blanch cauliflower florets until half-cooked, drain and set aside to cool.
2. 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.
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