Cauliflower and Egg Salad

Recipe by
Total Time:
15 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Course: Salad Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Healthy Summer Salad, Best Yum Talay (Spicy Seafood Salad), Easy Nam Tom Kai Sod (Ground Chicken Salad)

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  • 1 medium sized Cauliflower
  • Dressings for Salad:
  • Mayonnaise dressing:
  • 2 eggs
  • 4 tbsp. Vinegar
  • 1 tsp. dry mustard powder
  • 8 tbsp. Olive oil
  • ¼ tsp. pepper
  • ¼ tsp. chilli powder
  • Vinaigrette dressing:
  • ½ tsp. ground Sugar
  • 2 tbsp. Vinegar
  • 1 Clove garlic, chopped finely
  • 5 tbsp. Olive oil
  • Pinch of pepper and salt

How to Make Cauliflower and Egg Salad

  • Trim coarse leaves from cauliflower, cook whole in boiling salted water.
  • Dressings for Salad:
  • Mayonnaise:
  • Break eggs and separate yolks. Use only yolks.
  • The egg whites can be used to make soufflés or can be added to soups.
  • Put the eggs in a basin with the salt, pepper, mustard and stir well.
  • Add 2 tbsp. of vinegar and stir well.
  • Add the oil drop by drop and heat well, until the mayonnaise is thick and creamy.
  • Mix in the remaining vinegar little by little and beat well.
  • Store in an airtight bottle in the refrigerator.
  • Vinaigrette dressing:
  • Mix all the ingredients (given in the list) and beat well with a fork.