Cauliflower salad

Ingredients for 6 servings:

• 1 large cauliflower
• 2 tbsp mustard cream (Maille Dijonnaise)
• 3 m.-large gherkins
• 3 eggs, hard-boiled
• 2 tbsp mixed herbs, e.g. dill, chives, parsley
• 125 g crème fraîche
• 125 g sour cream or yogurt
• 3 anchovy fillets
• e.g. salt and pepper
• e.g. chili
• 1 pinch(s) of sugar
• ½ red bell pepper(s), diced
• Arugula or lettuce leaves
• some cocktail tomatoes

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

looks good on a buffet

Clean the cauliflower and divide it into fairly small florets. After washing, cook it in boiling salted water for 10 minutes. Then drain it and briefly place it in cold water, drain in a sieve, and let it cool. In the meantime, for the salad dressing, mix the crème fraîche with the sour cream, mustard, and finely chopped herbs. Peel and dice the eggs, dice the gherkins, and mash the anchovy fillets with a fork. Stir everything into the crème fraîche mixture and season with salt, pepper, chili, and a pinch of sugar. Carefully mix the salad dressing with the cauliflower and let the salad marinate for at least an hour. Season again to taste and add more salt, pepper, or sugar if desired. Serve in a bowl and garnish with finely diced red bell pepper and tomatoes, or arrange a few lettuce leaves on a platter and arrange and garnish the salad.