Savory Cruciferous Salad

If you’d like a delicious way to get more cancer-fighting cruciferous veggies into your diet, this heavenly salad with steamed cauliflower and hard-cooked eggs napped in a tangy olive oil and mustard vinaigrette is the answer to your prayer!


1 head cauliflower, cut into florets
3 hard-boiled eggs, peeled and coarsely chopped
2 shallots, finely chopped
2 tablespoons capers, well-drained


1/4 cup olive oil
3 tablespoons hazelnut oil
3 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried tarragon
Salt and freshly-ground black pepper, to taste

1. Steam the cauliflower florets over boiling water until tender, around 15 minutes. Drain and allow to cool.

2. Place cauliflower in a large salad bowl, add eggs, shallots, and capers, and toss gently to combine.

3. Whisk the vinaigrette in a small bowl until thickened, then pour over salad, tossing gently to coat. Serve at room temperature.

Serves 4 to 6.

Inspired by Twelve Months of Monastery Salads, by Brother Victor-Antoine d’Avila Latourette (Harvard Common Press, 2004).


Sonia Minwer-Barakat Requ

Sounds good,thanks for sharing

Robert O.
Robert O.3 years ago

Thanks Annie.

Julie D.
Julie D.3 years ago

This sounds delicious! Thanks!

J.L. A.
JL A.3 years ago


Abo Ahmed r.
Abo r.6 years ago


Susanne Dawn P.


Lilith Graves
Lilith Graves6 years ago

Thanks for the info.

David Jones
David Jones6 years ago

Thanks for the information

Monica D.
M D.6 years ago

Thank you, this sounds very nice.

poepiesnoepie k.
Past Member 6 years ago

thanks,.. a must try