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