Cauliflower salad

Ingredients for 2 servings:

• 500 g cauliflower florets
• 2 eggs, size M
• 40 g green olives, marinated in herbs
• 1 piece(s) bell pepper(s), diced, for garnishing
• some chives for garnishing
• 4 tbsp sour cream
• 1 tsp, heaped mustard, medium hot
• 2 garlic cloves
• ½ lemon(s), juice
• 1 tbsp basil
• Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

finely seasoned

Cook the cauliflower florets in lightly salted water for about 5 minutes until al dente, drain, rinse in cold water, and drain. Hard-boil the eggs, let them cool, and slice them. Slice the olives. Peel and finely chop the garlic. Wash the herbs, shake them dry, and chop them finely. Dice the bell pepper. Blend the cream, mustard, garlic, lemon juice, and basil together with an immersion blender. Season the dressing with salt and pepper. Place the cauliflower on plates, arrange the egg slices around them, and drizzle the dressing over the cauliflower. Arrange the olive slices on the salad. Garnish the salad with some finely diced bell pepper and chives.