Ingredients and Weight:
- Cauliflower - 1 medium head (about 400g)
- Eggs - 8 hard-boiled, peeled and chopped
- Mayonnaise - 1/2 cup
- Cream cheese - 1 small block (about 50g)
- White wine vinegar - 2 tablespoons
- Sugar - 1 teaspoon
- Salt and pepper - to taste
- Fresh herbs (such as parsley or basil) - to garnish
Preparation Time:
- Preparation: 20 minutes
- Cooking: 30 minutes (for roasting cauliflower)
- Total: 50 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 400°F.
- Break down the cauliflower into small florets and steam or roast until tender.
- In a large bowl, combine the chopped eggs, mayonnaise, cream cheese, white wine vinegar, sugar, and season with salt and pepper.
- Add the cooked cauliflower florets to the egg mixture and combine well.
- Garnish with fresh herbs.
- Serve chilled or at room temperature.
Nutritional Information:
(Per serving, assuming 8 servings total)
Calories: Approx. 300kcal
Fat: Approx. 24g (includes saturated fat 5g)
Carbohydrates: Approx. 15g
Protein: Approx. 12g
(Note: Nutritional values may vary depending on ingredients used.)
Dish Characteristics:
- Creamy and rich texture due to the combination of mayonnaise and cream cheese.
- Cauliflower adds a crunchy and slightly sweet note to the salad.
- Hard-boiled eggs provide a rich protein source and a salty contrast to the creamy flavors.
- Can be served as a side dish or as a light meal with bread or crackers.
User Comments:
- "The combination of cauliflower and eggs is really unique and delicious!" - John Doe
- "Love the creamy texture and the balance of flavors in this salad." - Jane Smith
- "A great dish for summer picnics or as a side for a formal dinner." - Michael Johnson
Special Precautions and Tips:
- Be sure to cook the cauliflower thoroughly before adding to the salad to ensure a smooth texture in the final dish.
- Adjust seasoning according to personal taste, especially the amount of vinegar and sugar for a balance of flavors.
