John Myers
Marinated Cauliflower with Egg Hackles
The perfect marinated cauliflower with egg hackles recipe with a picture and simple step-by-step instructions.
- 0,5 smaller Cauliflower, approx. 400 g
- Salt
- 1 Egg
- 1 tbsp White wine vinegar
- 1 tbsp Lemon juice
- Pepper
- 2 tbsp Cold-Pressed rapeseed oil
- 2 thin slices Parma ham
- 1 Spring onion
- 0,5 bunch Parsely
- Wash and clean the cauliflower and cut into small florets. Cook in salted water for 5-7 minutes until al dente. Drain, quench and drain. Boil the egg hard for 10 minutes, peel and finely chop it.
- Make a vinaigrette out of vinegar, lemon juice, salt, pepper and oil and turn the cauliflower lukewarm in it. To let go.
- Dice the ham into tiny pieces. Wash and clean the spring onions and cut into rings. Rinse the parsley, pat dry, pluck the leaves and chop finely. Mix the eggs, ham, onion and parsley and spread over the cauliflower. 1 small slice of wholemeal rye bread (approx. 30 g) goes with it.
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