Recipe courtesy of Robert Irvine
2 hr 30 min
20 min
8 servings


  • 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


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.


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