Recipe courtesy of Robert Irvine
Total:
2 hr 30 min
Active:
20 min
Yield:
8 servings
Level:
Easy

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

Directions

Blanch cauliflower florets until half-cooked, drain and set aside to cool.

Whisk together vinegar, lemon juice, garlic, and parsley. While whisking constantly, add oil in a thin stream. Season with salt and pepper. Chop 2 of the hard boiled eggs. Cut the other 2 egg into wedges for garnish. Toss cauliflower, chopped eggs and black olives together. Let marinate and chill for 2 hours. Transfer to a serving dish and garnish with egg wedges and parsley sprigs.

IDEAS YOU'LL LOVE

Watercress Salad

Recipe courtesy of Laura Calder

Beet Salad with Citrus Vinaigrette

Recipe courtesy of Chuck Hughes

Green Mango Salad with Tiger Prawns

Recipe courtesy of Luke Nguyen

Brown Rice Salad with Citrus-Thai Basil Vinaigrette

Recipe courtesy of Bobby Flay

Cauliflower Salad

Recipe courtesy of Laura Calder

Cauliflower and Arugula Salad

Recipe courtesy of Chuck Hughes|Chuck Hughes

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here