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Cauliflower salad


Total: 30 min


15 min


15 min


1 serving
  • 150 g Cauliflower
  • 1 Eggs
  • 1 Tomatoes
  • 2 strand Parsley
  • 15 mL Olive oil
  • 30 mL Wine vinegar
  • 1 pinch Salt
  • 1 pinch Pepper


  • Wash and separate the cauliflower florets. Cook for 15 minutes in a saucepan of boiling water.
  • Cook a hard-boiled egg in a saucepan of boiling water for 10 minutes
  • In the meantime, peel and seed the tomato, and cut into cubes. Rinse and chop the parsley.
  • Drain the cauliflower and cool under running cold water to stop the cooking. Peel the egg and crush it with a fork.
  • Arrange the cauliflower on a plate. Season with salt, pepper, 1 tablespoon of wine vinegar and 2 tablespoons of olive oil.
  • Serve the cauliflower salad surrounded by tomato cubes and sprinkled with the crushed hard-boiled egg and the chopped parsley.

Recipe tips

  • Make more room for legumes in your plate for invaluable benefits!