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Cauliflower And Egg Salad

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Ingredients
  Cauliflower 1
  Mayonnaise 3 Tablespoon
  Prepared mustard 1 Teaspoon
  Plain yogurt 2⁄3 Cup (10.67 tbs)
  Paprika pepper 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Sugar 1 Pinch
  Tomato 1
  Lettuce head 1⁄2
  Eggs 4
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cauliflower
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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