Warm cauliflower salad with vinaigrette

Ingredients

• 1 head (≈600 g) Cauliflower (outer leaves removed, cut into small florets)
• 1 pinch Fleur de sel
• 1 tablespoon (15 ml) Fresh lemon juice
• 4 tablespoons (60 ml) Extra‑virgin olive oil
• 1 teaspoon (5 ml) Dijon mustard
• to taste Black pepper
• 2 tablespoons chopped (≈8 g) Fresh parsley
• 1 small (≈20 g) Shallot (finely chopped)
• ¼ small (≈30 g) Red onion (cut into thin slices)
• 3 Eggs (hard‑boiled, peeled and quartered)
• 1 tablespoon (15 ml) White vinegar
• 1 tablespoon Coarse salt

Instructions

1. Prepare the cauliflower

   Remove the outer leaves of the cauliflower, cut the head in half, then separate the small florets, cutting them in half if necessary to obtain uniformly sized pieces.

   Time: PT5M

2. Wash the florets

   Rinse the florets under cold water to remove any impurities.

   Time: PT2M

3. Cook the cauliflower

   Bring a large pot of water to a boil, add 1 tablespoon of white vinegar and 1 tablespoon of coarse salt. Add the florets and cook 7 to 10 minutes until they are still firm (al dente).

   Time: PT10M

   Temperature: 100°C

4. Cook the hard‑boiled eggs

   Place the eggs in a saucepan of cold water, bring to a boil then cook for 8 minutes. Cool immediately under cold water, peel and set aside.

   Time: PT8M

   Temperature: 100°C

5. Prepare the vinaigrette

   In a bowl, dissolve the pinch of fleur de sel in the lemon juice. Slowly drizzle the olive oil while whisking, then incorporate the mustard, pepper, white vinegar and mix until emulsified.

   Time: PT5M

6. Chop the aromatics

   Finely chop the parsley, shallot and cut the quarter of red onion into thin slices.

   Time: PT5M

7. Mix the cauliflower with the vinaigrette

   Drain the cooked cauliflower, return it to the pot or a large bowl, add the vinaigrette, parsley, shallot and red onion. Toss gently to coat the still‑warm florets.

   Time: PT3M

8. Add the eggs

   Cut the hard‑boiled eggs into quarters and arrange them on top of the salad.

   Time: PT2M

9. Serve

   Serve the warm salad immediately, or let it cool slightly according to preference.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

15 g

Fat

22 g

Fiber

5 g

Ingredient Substitutions

• Instead of Cauliflower: Broccoli
• Instead of Fleur de sel: Fine salt
• Instead of Fresh lemon juice: Apple cider vinegar
• Instead of Extra‑virgin olive oil: Canola oil
• Instead of Dijon mustard: Whole grain mustard
• Instead of Black pepper: White pepper
• Instead of Fresh parsley: Chives
• Instead of Shallot: Red onion
• Instead of Red onion: Additional shallot
• Instead of Eggs: Firm tofu
• Instead of White vinegar: Apple cider vinegar
• Instead of Coarse salt: Fine salt

Equipment Needed

• Saucepan
• Colander
• Chef's knife
• Cutting board
• Mixing bowl
• Whisk or fork
• Measuring spoons
• Serving dish

Critical Steps — Do Not Skip

• Cook the cauliflower al dente to retain crunch
• Properly emulsify the vinaigrette (oil added slowly)
• Mix the hot cauliflower with the vinaigrette to absorb the flavors

Chef Tips from the Video

• Use fresh lemon for a brighter acidity.
• Add a pinch of Espelette pepper to the vinaigrette for a slight heat.

Troubleshooting

Storage

Refrigerator: Store the salad in an airtight container 2 to 3 days in the fridge.

Freezer: Do not freeze, the cauliflower texture will deteriorate.

Room temperature: Can stay at room temperature 1 to 2 hours, then refrigerate.

Make-Ahead Tips

• Cook the cauliflower ahead, let it cool and keep it refrigerated before adding the vinaigrette.
• Prepare the vinaigrette the day before and keep it chilled; it keeps for 3 days.