Cauliflower huevos salad
Delight your taste buds with a flavorful Cauliflower Huevos Salad. This culinary creation is a perfect combination of freshness and deliciousness.
Ingredients:
- 2 heads cauliflower, cleaned and cut into medium florets
- 1/4 cup wine vinegar
- 2 tablespoons lemon juice
- 2 teaspoons very finely chopped garlic, (about 2 cloves)
- 3 tablespoons very finely chopped fresh parsley leaves, plus 8 small sprigs, for garnish
- 1 cup olive oil
- Salt and freshly ground black pepper
- 4 hard boiled eggs, cooled and peeled, divided
- 1 cup sliced black olives
Instructions:
- Parboil cauliflower florets until partially cooked, then remove from heat and allow to cool.
- Combine vinegar, lemon juice, minced garlic, and chopped parsley. Gradually pour in oil while whisking continuously. Add salt and pepper to taste. Dice 2 of the boiled eggs. Slice the remaining 2 eggs into wedges to use as a decorative topping. Mix cauliflower, diced eggs, and sliced black olives. Allow the mixture to soak and refrigerate for 2 hours. Move to a serving plate and decorate with egg wedges and parsley leaves.
Summary:
- Calories: 2628 kcal
- Fat: 251 g
- Protein: 43 g
- Carbs: 72 g
- Potassium: 3674 mg
- Magnesium: 206 mg