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Cauliflower Salad With Eggs

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Ingredients

Adjust Servings:

	Cauliflower – 14 oz (400 g)
	Yellow Onions – 1
	Eggs – 3
	Mustard – 2 tbsp
	Salt – to taste
	Celery – 7 oz (200 g)
	Pickled Cucumbers – 3
	Sour Cream – ½ cup
	Herbes De Provence – 1 tsp
	Ground Black Pepper – to taste

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Cauliflower Salad With Eggs

Name: Cauliflower Salad With Eggs
Total time: 25 min
Yield: 3 Servings
Ingredients: Cauliflower: 14 oz (400 g); Yellow Onions: 1; Eggs: 3; Mustard: 2 tbsp; Salt: to taste; Celery: 7 oz (200 g); Pickled Cucumbers: 3; Sour Cream: ½ cup; Herbes De Provence: 1 tsp; Ground Black Pepper: to taste

Features:

25 min
Serves 3
Easy

Ingredients

Cauliflower – 14 oz (400 g)
Yellow Onions – 1
Eggs – 3
Mustard – 2 tbsp
Salt – to taste
Celery – 7 oz (200 g)
Pickled Cucumbers – 3
Sour Cream – ½ cup
Herbes De Provence – 1 tsp
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

1 Done	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.
2 Done	Combine the prepared ingredients in a bowl, sprinkle with herbs, and season with salt and pepper.
3 Done	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!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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