Recipe courtesy of Robert Irvine

Cauliflower Huevos Salad

  • Level: Easy
  • Total: 2 hr 30 min
  • Prep: 20 min
  • Inactive: 2 hr
  • Cook: 10 min
  • Yield: 8 servings
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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

  1. Blanch cauliflower florets until half-cooked, drain and set aside to cool.
  2. 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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