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).