Cauliflower And Egg Salad Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientCauliflower
Ingredients
| Cauliflower | 1 | |
| Mayonnaise | 3 Tablespoon | |
| Prepared mustard | 1 Teaspoon | |
| Plain yogurt | 2/3 Cup (16 tbs) | |
| Paprika pepper | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Pinch sugar | ||
| Tomato | 1 | |
| Head of lettuce | 1/2 | |
| Eggs | 4 standard | |
Directions
Break the cauliflower into flowerets and cook in boiling salted water for 15 minutes or until tender.
Drain and place in cold water to refresh.
Mix together the mayonnaise, mustard, yogurt, paprika, salt, pepper and sugar.
Peel the tomato, then halve and remove the seeds.
Cut the flesh into small pieces.
Separate the lettuce into leaves and wash thoroughly under cold running water.
Shake the leaves well to remove excess water, then pat dry with a dish towel.
Tear the lettuce into shreds.
Hard-cook the eggs.
Cool, then shell and quarter.
Drain the cauliflower and put in a salad bowl with the tomato pieces, shredded lettuce and egg quarters.
Pour over the yogurt dressing and serve.
Drain and place in cold water to refresh.
Mix together the mayonnaise, mustard, yogurt, paprika, salt, pepper and sugar.
Peel the tomato, then halve and remove the seeds.
Cut the flesh into small pieces.
Separate the lettuce into leaves and wash thoroughly under cold running water.
Shake the leaves well to remove excess water, then pat dry with a dish towel.
Tear the lettuce into shreds.
Hard-cook the eggs.
Cool, then shell and quarter.
Drain the cauliflower and put in a salad bowl with the tomato pieces, shredded lettuce and egg quarters.
Pour over the yogurt dressing and serve.
Chef
