Vegetarian
Cauliflower Salad with Eggs
This light cauliflower salad with boiled eggs, pickled cucumbers and spring onions is creamy and full of flavour thanks to the mayonnaise and mustard. Serve it with fresh bread or as a side to schnitzels, meatballs or roast chicken. Let it stand in the cold for at least two hours so the flavours can mingle.
Total: 20 min
Servings: 4
Method
01.
Parboil the cauliflower in salted water until tender, then drain and leave to cool. Cut it roughly and put it in a bowl. Add the peeled, chopped boiled eggs, grated cucumbers and chopped spring onions…
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