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Chou-fleur à la vinaigrette
  • 2 eggs, hardboiled (you can do this in advance)
  • 1 head of cauliflower or 1 large bag of florets
  • 1 shallot
  • 1/3 cup champagne vinegar or other white wine vinegar
  • 1/3 cup olive oil
  • handful of chopped flat parsley
  • salt and freshly ground pepper
  1. Hard boil eggs. See above for some tips.
  2. Cook the cauliflower. If using a whole cauliflower, remove the leaves, slice in two and cut out the stem. Cut the cauliflower into small consistently sized florets. Steam the florets using your favorite method (see above for some tips).
  3. Prepare the vinaigrette. While the cauliflower is cooking, peel and chop the shallot finely. Place the vinegar in a small mixing bowl and add the chopped shallot and a little salt and pepper. Whisk in the olive oil, adding it slowly.
  4. Chop the other ingredients. Peel the hard boiled eggs and chop them. Chop the parsley.
  5. Assemble. Place the cooked warm cauliflower in a serving dish and top with the chopped egg, vinaigrette,chopped parsley and a little more salt and ground pepper if you wish.
  6. Serve warm. Makes 6 or so servings.

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