Ingredients
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Cauliflower – 14 oz (400 g)
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Yellow Onions – 1
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Eggs – 3
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Mustard – 2 tbsp
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Salt – to taste
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Celery – 7 oz (200 g)
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Pickled Cucumbers – 3
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Sour Cream – ½ cup
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Herbes De Provence – 1 tsp
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Ground Black Pepper – to taste
Recipe
After the abundance of festive, complicated salads, Cook It once again places a premium on value and simplicity. Today’s light and tasty cauliflower salad takes only a few minutes to make. Furthermore, it contains protein, fiber, vitamins, and an energy boost. Highly recommended!
The main ingredient in the dish is cauliflower, whereas other components emphasize its delicate taste and texture. Celery stalks add juiciness and freshness, boiled eggs boost satiety, pickled cucumbers and onions give piquancy, but mustard and sour cream dressing balances the taste of the meal.
Steps
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1
Done
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Hard-boil eggs, let them cool and remove the eggshells. Cut the eggs into small cubes. Cut the cauliflower into florets and steam them under the lid. Let cool. Cut pickled cucumbers, onions, and celery as finely as possible. |
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2
Done
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Combine the prepared ingredients in a bowl, sprinkle with herbs, and season with salt and pepper. |
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3
Done
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Dress the salad with a mixture of sour cream and mustard, and stir it. |
Tip: the salad will be even more delicious if you let it sit in the refrigerator for approximately half an hour. Meanwhile, you will have enough time to cook chicken using your favorite method. An athlete's dinner is ready! Enjoy your meal!
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